Torte Cake

Ingredients
(Part A- sponge):
5 eggs
160g plain flour(sieved)
1 tablespoon permitted rose flavouring
160g castor sugar
60g butter(melted)
1 tablespoon permitted red food colouring

Part B - Pastry
125g plain flour
30g castor sugar
65g butter
1 egg

Part C - Meringue
150g egg white
1 tin pineapple cubes(drained)
200g castor sugar

Part D - Butter Cream
2 eggs
500g butter
300g icing sugar

For Decoration /Filling
2 packets wafer biscuits
2 tablespoon strawberry jam


Method:
Part A:
1.Beat sugar and eggs in an electric cake mixer over high speed until mixture is very pale in colour and sticky
2.Add in rose flavouring and red colour .Mix well
3.Add in sieved flour over low speed
4.Pour in melted butter over low speed.Mix batter well.
5.Pour batter onto a 9" round round cake tin lined with a round piece of greaseproof paper at the base
6.Bake the cake at preheated oven at 170 degree celcius/350F for approx. 10-40 min .Cool well before slitting the sponge into 2 layers with a sharp knife

Part B
1.To prepare the pastry,proceed with the method as similar to Honey Almond Tartlets or cookie.
2.Roll out the paste into a thin 9" circle and bake the circle over 190 degree celcius/375F until lightly brown or crispy

Part C
1.Beat egg whites and castor sugar until a white firm Meringue is formed by using a cake mixer on medium speed

Part D
1.Beat eggs and icing sugar until a thick sponge is formed by using high speed of a cake mixer
2.Add in butter and blend over medium speed until a butter cream consistency is obtained.

Method:
1.Brush strawberry jam onto the baked pastry circle.
2.Place a layer of sponge cake on top.
3.Spread a little meringue onto the sponge.Arrange the pineapple cubes on the meringue
4.Spread the remaining meringue over the pineapple cubes,covering them completely
5.Top up with the other layer of sponge cake
6.Spread the whole cake with the butter cream icing
7.Place the wafer biscuits onto the side of the cake
8.Decorate further as desired