Step 1

Grease and line three 20 cm sandwich cake tins. Preheat oven to 180C.

Step 2

Beat butter and sugar until light and creamy. Beat in the almonds, eggs and chocolate.

Step 3

Sift flour, cornflour and baking powder over the mixture and fold in with a large metal spoon.

Step 4

Place mix in tins evenly and bake for 20-25 minutes or until firm.

Step 5

Place cakes on rack to cool.

Step 6

Sprinkle 8 teaspoons rum over each cake and then spread over a layer of jam, cherries and ½ of the cream between 2 of the cakes.

Step 7

Place them on top of each other and the 3rd cake on top. Spread with remaining cream and decorate with chocolate curls.