- For the topping
- 100 grams Pineapple jam
- 2 centiliters arrack (southeast Asian spirit)
- 100 grams Shredded coconut
For the dough: Preheat the oven to 230°C (approximately 400°F). Grease a springform pan with butter and dust with flour.
Melt butter in a bowl and beat with an electric mixer until creamy. Stir in sifted cornstarch, vanilla seeds, orange zest and pandan juice.
Heat marzipan in the microwave. Separate eggs. Beat yolks and marzipan. Stir in sorbitol and rum and beat until foamy.
Beat egg whites until foamy. Gradually stir in sugar and salt and beat into a stiff foam. Fold flour into egg white mixture.
Stir butter mixture into marzipan mixture. Fold in egg white mixture.
Add 5-6 tablespoons of dough to the pan and spread evenly. Bake for 5-6 minutes, until dough is light brown. Then remove and repeat. Continue repeating this process until all dough is used. Remove from oven and let cool, then release from pan.
Heat jam and arrack. Spread onto cake and sprinkle with coconut. Let dry, slice and serve.