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Filling & Topping
For torte: separate eggs, beat whites to soft peaks, beat in sugar gradually, beating well after each addition to dissolve sugar thoroughly. Add yolks all at once, beat only until colour is evenly mixed through.
Sift flour several times, then sift over egg mixture, fold in carefully. Combine hot water and butter, stir until butter melts (or heat together a few minutes to dissolve butter), pour all at once into mixture, fold through quickly and thoroughly.
Pour into deep 20cm greased and lightly floured cake tin, bake in moderate oven approx. 35 minutes or until lightly browned and elastic to the touch. Turn immediately on to cake cooler.
When cold, cut carefully into 2 layers with sharp knife.
For filling & topping: drain pineapple well, reserving 3 tablespoons syrup for glaze. Slice pineapple rings carefully in halves horizontally. Set aside enough pineapple rings to cover top of cake (approx. 8 or 9), chop remaining rings, soak in kirsch or sherry. Join cake layers together with combined whipped cream and pineapple pieces. Arrange pineapple slices on top, brush hot glaze on top of pineapple slices, and round sides of cake.
For glaze: heat jam with pineapple syrup. Push through strainer, replace in saucepan, bring to boil, boil gently until thickened, approx. 5 minutes, stirring constantly.
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