Pineapple and Mascarpone Cream Pie
- For the dough
- 450 grams softened butter
- 600 grams Pastry flour
- 200 grams sugar
- 1 packet Bourbon vanilla powder
For the dough, mix the butter, flour and sugar with the bourbon-vanilla sugar. Line a springform pan with parchment paper and spread 1/3 of the mixture on it, pressing gently. Bake in a preheated oven at 200°C (approximately 400°F or gas mark 3) for about 20 minutes, until golden. Remove from the pan with the paper and set on a wire rack to cool. Prepare the 2 other layers in the same manner. For the pineapple cream, drain the pineapples. Set aside 1 tablespoon of the pineapples, then stir the rest with the mascarpone, yogurt and lemon juice.
Whip the cream with the sugar and stabilizer and fold in the lemon balm. Place one of the baked layers on a cake plate and place a cake ring around the outside. Spread half of the mascarpone cream on it. Place the 2nd layer on top and spread the remaining cream on it. Set the 3rd layer on top and garnish with remaining pineapple and lemon balm. Remove the cake ring and serve.