Components
200g recent pineapple
3 eggs
160 + 15g Butter
160g Flour
160g Sugar
0.5 sachet Baking powder
1 tbsp. brown sugar
For the whipped cream
50g mascarpone
15cl full cream
1 lemon
10 lemon balm leaves
30g Icing sugar
Instructions
Preheat the oven to 180°C. Lower the pineapple into small items and drain them. Beat the eggs with the powdered sugar, then add the flour, baking powder and heat melted butter. Pour the batter right into a buttered mildew and canopy with pineapple. Sprinkle with brown sugar. Bake within the oven for about 40 minutes.
Pour the liquid cream right into a bowl, add the mascarpone and icing sugar. Combine every thing collectively, then whip into whipped cream with an electrical mixer. Stir in 2 tbsp. grated lemon zest and chopped lemon balm leaves. Place within the fridge to serve this chilled whipped cream with the cake.
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