As a child, I did not like meringue in any form! Something happens with age, and you start to look differently at something that you didn't look at before, in a different way! Meringue, in my list of desserts, is one of these options. Now, I try different combinations of this sweet dish. And, I think, due to the airiness, delicate appearance - this is a very new year's treat. Therefore, I offer it to the festive table!
Preheat the oven to 110 degrees. On baking paper, draw a rectangle 8x30 cm, lay it on a baking sheet.
Separate the whites in a large bowl, add powdered sugar, add brandy (I have cognac). Put in a water bath and whisk for 10 minutes - until a strong foam.
Put the meringue on paper in the shape of a rectangle. Bake until the mass is Golden on top and soft inside Cool.
Beat the cooled cream into a thick mass and spread on the surface of the meringue. Sprinkle with roasted hazelnuts. Cover with cling film and put in the refrigerator for three hours (or overnight).
Peel the pineapple, cut it into thin slices and place it in a single layer on a baking sheet covered with foil or baking paper. Sprinkle with sugar (I did not use all of the specified sugar, made to taste) and bake in the oven until Golden. Cool.
Sprinkle the finished cake with powdered sugar. Cut into portions.
Serve the baked pineapple as a base with the cake.