Froth the glairs, add sugar and froth more. Add yolks and still froth. Add flour, baking powder and stir. Pour the pastry to a greased form and bake for 25 minutes at 340 degree F (170 degree C). Cool and slice into 3 flans. Drip every flan with parboiled water with rum aroma.
Froth eggs and yolks with powdered sugar on steam. Cool. Soft butter grind adding step by step the egg filling. Divide the cream into 2 parts.
Add pineapple cut into cubes to one part. Split the pineapple cream into 2 parts.
Pour hot water with rum aroma to the raisins. Drain the raisins after 1 hour. To the second part of the cream add cut into cubes chocolate, raisins, cut walnuts and coffee. Split the coffee cream into two parts.
Put the cake into layers as follows: firs part of the sponge-cake, half of the coffee cream, half of the pineapple cream, second part of the sponge-cake, the rest of coffee cream, the rest of the pineapple cream, third part of the sponge-cake. Sides and top of the cake cover with chocolate glaze. Sprinkle with desiccated coconut and almonds. Cool in fridge.
Bon apettite! | 
