Cream butter, 1 packet of vanilla sugar, salt and 100 g sugar with the whisk of the hand mixer. Add the eggs bit by bit. Mix flour, baking powder and almonds and stir in gradually.
Put the dough into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 25 minutes and let it cool down in the form.
Whip the cream until stiff. Allow the cream setting agent to trickle in. Mix mascarpone, cream cheese, remaining sugar, remaining vanilla sugar and coconut liqueur with the whisk of the hand mixer. Fold in cream in portions.
Remove the bottom from the mould. Spread with jam. Spread the cream evenly on top. Put the cake in a cool place for about 1 hour. In the meantime, roast the almonds in a pan without fat while turning them golden yellow. Remove from the pan and let it cool down on a plate.
Clean the pineapple, quarter it and remove the stalk. Peel the quarter and cut the flesh into small pieces. Just before serving, decorate the cake with the pineapple pieces and sprinkle with almond flakes.
(Fresh pineapple and also kiwi have an enzyme that makes the milk product - in this case the mascarpone cream - bitter if left standing for a longer period of time). Serve decorated with lemon balm and pineapple slices.
Results in about 12 pieces.