Beat egg yolks with lemon zest and sugar until creamy. Heat light butter, whip egg whites with salt until stiff.
Stir the ground hazelnuts and flour, wholemeal flour with baking powder into the egg mixture.
Add the liquid light butter, which has cooled down well. Fold in the snow, pineapple pieces and raisins.
Fill into a loaf pan (30cm long) and bake in a heated oven at 160- 180 °C for about two hours.
For the glaze, heat pineapple juice, stir with powdered sugar and rum. Coat the cooled stollen with it.
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