1. Cut the pineapple sponge cake into 2 halves. 2. Spread the jam on each piece. 3. Cook the apple pieces till soft in half cup of water to which sugar and lemon juice has been added. 4. Cool. 5. Whip cream with sugar till it thickens. 6. Add the cooked apple pieces. 7. Reserve the syrup. 8. Put the ice-cream in a cake tin. 9. Place the cake on it. 10. Soak with apple syrup. 11. Spread the apple-cream mixture over the cake. 12. Press the other piece of cake onto it. 13. Soak again with the remaining syrup. 14. Cover with foil. 15. Freeze for 8 hours. 16. Remove from the cake tin 1 hour before serving. 17. Pour the chocolate sauce. 18. Freeze again. 19. Serve after an hour.
