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1
Preheat oven to 350F.
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2
Oil bottom and sides of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan and line bottom and sides with parchment paper.
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3
In a food processor finely grind nuts with flour and salt.
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4
In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and mixture forms a ribbon when beaters are lifted (about 10 minutes with a standing mixer or about 15 with a hand-held mixer).
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5
Fold flour mixture into egg mixture gently but thoroughly.
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6
Spread batter evenly in jelly-roll pan and bake in middle of oven until golden and springs back when lightly touched, 10 to 15 minutes.
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7
Cool cake layer in pan on a rack.
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8
Cake layer may be made 3 days ahead and kept wrapped well in plastic wrap at cool room temperature.
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9
In a food processor pulse undrained pineapple 3 seconds.
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10
Drain pineapple in a sieve set over a bowl (you will have about 2 cups) and reserve juice for another use.
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11
Invert cake layer onto a work surface and peel off parchment.
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12
With a long serrated knife trim layer to form a 14 x 7-inch rectangle, reserving trimmings.
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13
Halve rectangle crosswise to form two 7-inch squares and carefully halve squares horizontally (for a total of four 7-inch squares).
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14
Horizontally halve reserved trimmings.
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15
Put 1 square on a cake plate.
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16
With a spatula spread 1/2 cup pineapple evenly over square.
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17
Top pineapple with 1/2 cup sabayon, spreading evenly.
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18
Make more layers in same manner with remaining 3 squares, pineapple, and sabayon, ending with sabayon.
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19
Piece together enough reserved trimmings to form a fifth square over sabayon.
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20
Chill cake, covered, at least 1 hour and up to 2 days.
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21
In a bowl with an electric mixer beat cream with sugar until it just holds soft peaks and with a spatula spread whipped cream over top and sides of cake.
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22
Cake may be fully assembled 1 day ahead and chilled in a cake keeper or covered with an inverted bowl.
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23
Bring cake to room temperature before serving (about 30 minutes).
