Directions:
Preheat the oven to 180°C. Cut the pineapple into small pieces and drain them.
Beat the eggs with the powdered sugar, then add the flour, baking powder and warm melted butter.
Pour the batter into a buttered mold and cover with pineapple. Sprinkle with brown sugar. Bake in the oven for about 40 mins.
Pour the liquid cream into a bowl, add the mascarpone and icing sugar.
Mix everything together, then whip into whipped cream with an electric mixer.
Stir in 2 tbsp. grated lemon zest and chopped lemon balm leaves.
Place in the fridge to serve this chilled whipped cream with the cake.
Enjoy!
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