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Drain pineapple. Mix cornflour, sugar and salt in saucepan. Stir in juice made up to 1 cup with water. Add rind, and boil for 2 minutes. Stir part of hot mixture into egg yolks. Return to pan and cook 1 minute. Add lemon juice, butter and pineapple, reserving a little for decoration. Cool.
Cut cake into 2 layers, spread with pineapple filling. Frost with cream. Chill.
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