Preheat the oven to 180°C (350°F).
Cut the fresh pineapple into small pieces and drain them well.
In a mixing bowl, beat the eggs with granulated sugar until light and fluffy.
Add the all-purpose flour, baking powder, and 160g of melted butter (cooled to warm temperature) to the egg mixture. Mix until well combined.
Grease a baking mold with the remaining 15g of butter and pour the batter into it.
Arrange the drained pineapple pieces on top of the batter and sprinkle with brown sugar.
Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the whipped cream. In a mixing bowl, combine mascarpone cheese, heavy cream, and icing sugar. Whip the mixture using an electric mixer until stiff peaks form.
Grate the zest of one lemon and finely chop the lemon balm leaves. Fold them into the whipped cream.
Once the cake is baked and cooled, serve slices with a dollop of chilled whipped cream on top.
Enjoy your delightful Pineapple Cream Cheese Pound Cake!
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