Ingredients

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* 2 large eggs
* 55 grams (2 oz.) self-raising flour
* 3 tablespoons melted butter or margarine
* 85 grams (3 oz.) sugar
* 200 grams (7 oz.) fresh cream
* 3 to 4 tablespoons powdered sugar
* 1 small can (450 grams) pineapple slices
* A few cherries for decoration

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Method :

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Sieve the flour. Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes. Add the flour, melted butter and two tablespoons of hot water. Mix very well with a metal spoon. Grease and dust a 100 mm x 250 mm (4" x 10") tin. Pour the mixture into the prepared tin. Bake in hot oven at 400*C for 15 minutes and cool the cake. Divide the cake in two parts horizontally. Chop the pineapple slices very finely and keep aside the syrup. Pour a little syrup over the cake and allow to soak. Repeat after 10 minutes. Be sure that the cake is moist. Beat the cream with powdered sugar. Spread a little cream over one part. Sprinkle pineapple pieces over the cream, leaving a few for decoration. Put the other part of cake on top. Cover the cake completely with cream. Decorate with balance pineapple pieces and the cherries. Chill the cake. Cut into slices and serve.