Steps

• Whip the eggs in a stand mixer or with an electric mixer along with the sugar, salt, and lemon.

  The mixture should be fluffy, light, and frothy, which will take about 12-15 minutes.
  Gently fold in the sifted flour and starch little by little with a spatula, moving from bottom to top.

  Pour the mixture into two 9-inch pans previously buttered and floured.
  Bake in a preheated static oven at 350°F for 20-25 minutes, performing the toothpick test. Remove from the oven and let cool slightly before removing from the pan, then let cool completely on a tray or wire rack.

• Split the vanilla bean and scrape out the seeds with a knife.
  Pour the milk into a pot with the vanilla pod, bring to a low heat until boiling.
  In a bowl, combine the vanilla seeds with the yolks and sugar using a whisk.
  Add the starches and a pinch of salt.
  Pour the cream into the hot milk and mix with a whisk.
  Cook, stirring constantly, for about 5 minutes over low heat.
  Remove from the heat and pour into a cold bowl.
  Cover with cling wrap in contact with the surface and cool quickly in ice water, then refrigerate for at least 3 hours.

• Pour the cream into a bowl with the powdered sugar and vanilla seeds.
  Whip with an electric mixer at maximum speed until the cream is glossy and semi-whipped.
  Store in the fridge.

• Pour 1/3 of the semi-whipped cream into the cream bowl and mix with a whisk to smooth and homogenize the mixture.
  Then add another 1/3 of the cream, incorporating with a spatula from bottom to top to keep it airy.
  Once incorporated, add the remaining cream using the same method.
  Store in the refrigerator covered with cling wrap until ready to use.

• Mix the limoncello with the pineapple juice and set aside.

• Reserve 4 pineapple slices and cut the rest into 0.5-inch pieces.

  Slice the sponge cakes in half, removing the outer crust with a knife.
  Place one layer on a serving plate

  Moisten the base and cover with 1/3 of the cream. Add half of the chopped pineapple.
  Place the second sponge cake layer on top of the cream and moisten.
  Cover again with 1/3 of the cream and the remaining chopped pineapple.

  Close with the last sponge cake layer.
  Lightly moisten the last layer and cover the entire cake with the remaining cream.

  Crumble the remaining sponge cake.
  Decorate the cake with the crumbles and the reserved pineapple slices on top.
  Chill in the fridge for at least 8 hours.