Roast the almonds in a pan without fat, take them out and let them cool down. Whip the cream until stiff. Mix crème fraîche, liqueur, almonds, sugar and vanillin sugar until smooth. Fold in the cream.
Chill the almond paste. Drain the cranberries in a sieve. Clean, peel and halve the pineapple. Remove the stalk with an apple corer. Cut the pineapple into slices. Heat butter in a frying pan and fry the pineapple slices for 2-3 minutes, turning them over.
Deglaze the roast with honey, add lemon juice and pour over the pineapple slices. Spread almond cream on top. Decorate with cranberries and balm.