How to cook
Divide the sugar into 2 parts. Add the yolks to 1 and the whites to the other. Beat the 2 mixtures separately.
Once they're ready, combine the 2 mixtures carefully and add the flour, starch and baking powder. Stir. Add the vanilla sugar and chopped pieces of dried fruits.
Divide the mixture into 2 and bake 2 layers. While still warm, syrup them with the juice from the pineapple compote.
Prepare the cream mixture by beating the confectionery cream into thick snow with a mixer, add the biscuits to it (crumbled into small pieces).
Smear one layer with the cream mixture. Arrange pieces of pineapple from the compote and pieces of biscuits. Put another layer of cream on top. Place the 2nd layer. Smear the entire cake generously with cream. Pour the yellow liqueur on top.
Pour droplets of liquid chocolate. Smear them with a toothpick, down the middle of each, without lifting the toothpick.
Garnish with pieces of dried pineapple and more pineapple pieces from the compote. Cover the cake's sides with ground walnuts and ground to powder biscuits.
Leave it in the fridge for several hours.