1 Separate the eggs. Put the egg yolks into bowl with 2 tbsp warm water and beat until frothy. Add the sugar and vanilla sugar and beat until thick and creamy. Beat the egg whites until stiff and place on top of the egg yolk mixture. Sieve the flour and cornflour over and carefully fold in.
2 Spread the mixture evenly into a baking tray lined with baking parchment. Bake in an oven preheated to 180°C | 350F | gas 4 for about 15 minutes, until golden. Take out and turn out on to a cloth sprinkled with sugar. Pull off the baking parchment and leave to cool completely.
3 For the filling, soak the gelatine in a little cold water. Break up the white couverture and melt in a hot bain-marie with the nougat. Squeeze out the gelatine and dissolve in the warmed pineapple juice. Beat the eggs until frothy and stir in the melted couverture mixture. Stir 2 - 3 tbsp of this mixture into the warm gelatine, then stir the gelatine into the rest of the mixture. Finely dice the pineapple slices and stir in. Whip the cream until stiff and carefully fold in.
4 Spread the sponge with redcurrant jelly and cut into strips 3 cm wide. Put one quarter of the pineapple cream into the ice cream bombe mould. Then lay a thick layer of sponge in the mould, jelly side down. Trim the strips of sponge so that they fit into the mould, if necessary.
5 Then add another layer of pineapple cream and another layer of sponge. Continue in this way until the mould is full. Finish with a layer of sponge. Chill the cake for 3 - 4 hours (preferably overnight).
6 To coat the cake, melt the chopped dark couverture in a hot bain-marie. Turn the cake out of the mould on to a cake rack and coat with couverture. Press coloured chocolate beans into the couverture to form a necklace. Add a glacé cherry nose and chill the cake until the couverture is set.
7 Melt the white couverture over the bain-marie and put into a freezer bag. Cut off one tiny corner and pipe a 'face' on the cake.