Soft hazelnut pineapple carpaccio

Steps

Preheat the oven to 180°C (350°F).

Separate the egg whites from the yolks.

Whisk the yolks with the sugar until the mixture turns pale, then stir in the hazelnut flour and baking powder.

Beat the egg whites to stiff peaks and gently fold them into the yolk mixture.

Pour the batter into a 24 cm (9.5 inch) cake pan and bake for 30 to 35 minutes.

Check for doneness with a knife, let the cake cool completely, then slice it in half horizontally.

Spread a generous layer of hazelnut cream on the bottom layer and replace the top layer.

Dust with powdered sugar.

Peel the pineapple, remove the eyes, and cut the flesh into wedges, then slice thinly.

Arrange the pineapple slices on four plates, drizzle with vanilla vinegar and a little olive oil.

Serve chilled, accompanied by the hazelnut cake.