RUM PINEAPPLE TORTE

Preparation Method :

• Brush two shallow dishes with melted butter, then line the bases and sides with the biscuit crumbs.
• Cream together the butter or margarine and sugar until light and fluffy. Beat in the eggs one at a time by adding 1 tablespoon flour with each.
• Fold in the remaining flour with the dark rum. Spread equally into the prepared dishes and cover loosely with kitchen paper.
• Cook, one at a time, on Full for 6 minutes. Allow to cool in the dishes for 5 minutes, then invert on to a wire rack.
• Whip the cream with the remaining dark rum until thick.
• Add the chopped pineapple rings into three-quarters of the cream and use to sandwich the cakes together. Cover the top and sides with the remaining cream.
• Cover the top and sides with the remaining cream and decorate with halved pineapple rings. Stud the cake with green and yellow glace cherries.