This delightful pineapple cake, topped with a refreshing lemon balm whipped cream, is the perfect combination of sweet and tangy flavors. It’s a crowd-pleaser for any occasion!

#### Ingredients:

- **For the Cake:**

  - 200g fresh pineapple

  - 3 eggs

  - 160g + 15g butter (separated)

  - 160g flour

  - 160g sugar

  - 0.5 sachet baking powder

  - 1 tbsp brown sugar

- **For the Whipped Cream:**

  - 50g mascarpone

  - 15cl full cream

  - 1 lemon (for zest)

  - 10 lemon balm leaves

  - 30g icing sugar

#### Directions:

**1. Prepare the Cake:**

   - Preheat the oven to 180°C (350°F).

   - Cut the pineapple into small pieces and drain them well to remove excess moisture.

   - In a mixing bowl, beat the eggs with the powdered sugar until the mixture is light and fluffy.

   - Add the flour and baking powder to the egg mixture, and mix until well combined.

   - Melt 160g of butter and allow it to cool slightly before adding it to the batter. Mix until smooth.

   - Butter a cake mold with the remaining 15g of butter, then pour the batter into the mold.

   - Arrange the drained pineapple pieces evenly over the top of the batter.

   - Sprinkle the top with brown sugar.

   - Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

**2. Prepare the Whipped Cream:**

   - Pour the liquid cream into a mixing bowl and add the mascarpone and icing sugar.

   - Use an electric mixer to whip the mixture until it forms stiff peaks.

   - Grate the lemon zest and finely chop the lemon balm leaves, then gently fold both into the whipped cream.

   - Place the whipped cream in the fridge to chill until ready to serve.

**3. Serve:**

   - Allow the cake to cool before slicing.

   - Serve each slice of cake with a generous dollop of the chilled lemon balm whipped cream.

Enjoy this delightful and refreshing dessert!