In a food processor and using the paddle attachment, combine the flour, powdered almonds, vanilla, salt and diced cold butter until a sandy texture is obtained.
Add the powdered sugar and last, the eggs.
Mix just enough to combine evenly and set aside in the refrigerator for 24 hours, stretched out and covered.
Roll the dough to a thickness of 3 mm and cut to the desired size.
Set aside for about 20 minutes and then bake in the oven between two silicone baking mats.
Once out of the oven, sprinkle with Mycryo™.

Melt the butter and the couverture to 45ºC and combine well. 
Add the almond powder and sugar, and finally the eggs.
Dispense about 200 g of the batter into each mould.
Bake at 170/180ºC.
Once out of the oven, soak with aged rum.

Liquidise the pineapple in the blender, add the lime juice and start heating.
Add the sugar and pectin, and then gradually add the rest of the sugars.
Carry on cooking to 62º Brix.
Set aside. 
Once the jam has cooled, add 4 grams of grated lime peel per 1,000 g jam.

Bring the liquid cream to a boil with the invert sugar.
Pour over the broken up couverture at intervals and emulsify.
When the mixture reaches 40ºC, add the butter. 
Once the truffle filling is ready, allow it to cool to 30-35ºC before pouring onto the cake.

Bake the cake, moisten with rum once out of the oven and then unmould. 
Once cooled, add a layer of pineapple and lime jam, and then set aside.
Clean the mould and then place a dipping sheet underneath.
Add about 180 g truffle ganache at the bottom of the mould and then insert the cake with the layer of fruit jam. 
Freeze, dip in the Haiti chocolate glaze, finish with the cocoa powder and place on top of the shortbread base.
Decorate to taste.