Angelique's pineapple cake with eggnog

Ingredients for 1 servings:

• 100 g butter or Rama
• 4 eggs
• 150 g sugar
• 4 tbsp eggnog or milk
• 100 g marzipan
• 200 g hazelnuts or almonds, ground
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 3 tbsp eggnog
• 150 g cake icing, dark chocolate
• 1 can pineapple, large, sliced
• 400 g cream
• 3 packs of cream stiffener
• 4 tbsp eggnog

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Drain the pineapple well and cut into fine pieces, except for 2 slices for decoration. Cut the remaining 2 pineapple slices into 12 pieces. Place the pineapple on a paper towel. Grease a springform pan and sprinkle with nuts. Finely grate the marzipan. Cream the butter or Rama with the sugar and a pinch of salt until fluffy. Stir in the marzipan. Gradually add the eggs. Mix the nuts with the baking powder and stir into the egg custard with the advocaat or milk. Pour the batter into the prepared baking pan and bake at 150°C (convection oven) for approx. 30 minutes. Allow the cake to cool. Once cooled, hollow out the base leaving a 1 cm edge. Soak the base with advocaat. Finely crumble the hollowed-out breadcrumbs and set aside. Heat approx. 120g of chocolate glaze, dip the 12 pineapple pieces for decoration in chocolate and allow to harden on a wire rack. Spread the remaining glaze completely over the base. Let it cool. I refrigerate the base until I’ve made the filling. Whip the cream with the cream stiffener until stiff peaks form and fold in the reserved crumbs. Mix in the eggnog and pineapple pieces. Spread the mixture over the base in a dome shape. Melt the remaining chocolate glaze, pour it into a freezer bag, cut off a small corner, and decorate the cake with it. Decorate with the chocolate pineapple pieces. Refrigerate the cake until ready to serve.