Rum-Pineapple Dessert

Beat egg yolks,sugar together with wooden spoon in top of double boiler. Stir in milk,pineapple juice.Set over simmering water & cook til hot & slightly thickened,10 min.Stir constantly.Add gelatin to cold water;let stand 5 min.Add to hot egg yolk mix;stir til gelatin is dissolved.Set top of couble boiler in bowl of ice water,stir constantly,just til mix is cool,beginningto thicken a little.(be careful not to chill to sets) Remove from ice water,stir in 1/4 c. rum whip cream,fold into gelatin mix. Pour into 8" round layer cake pan,chill til firm. Sponge Layer:Line bottom of 9" round cake pan with wax paper,grease sides of pan.Beat egg til thick, lemon-colored in small bowl,5 min on high.Beat in sugar gradually.Stir in water,vanilla.Stir together flour,baking powder, salt into mix,beat til smooth.Pour into prepared pan.Bake 12 min.Turn out onto rack,strip off waxed paper.Cool Put sponge layer on flat serving plate.Drizzle 1 T.rum over cake.Turn out gelatin layer on top of cake.Decorate top of gelatin layer with half slices of pineapple & maraschino cherries.Chill til serving time.Pipe sweetened whipped cream around bottom of dessert at serving time,if desired.