Heering in a Viena Cake

Viena Cake
1 cup butter
2 cups sugar
4 cups sifted flour
6 eggs
2 teaspoon bakng powder
1 teaspoon salt
1 1/2 cups milk
1 teaspoon almond essence
1 teaspoon vanilla essence
1 teaspoon lime juice
cruzan rum and cherry heering,
gauva berry jam, green lime jam,
pineapple jam, guava jam or jelly

Preheat oven to 350 degrees. Cream butter, add sugar gradually and beat until mixture is light in color. Separate eggs. Add egg yolks, one at a time and continue beating. Gradually add the sifted flour. Alternate with milk and essence. Fold in the beaten egg whites. Stir only until blended. Bake in greased layer pans. Test for doneness. Cook until knife comes out clean. Cool before removing cakes in pans. Leave one day before filling.

Cut layers into two. Put first lay on a large plate and drizzle with a mixture of half cruzan and half cherry herring. Cover the layer with some guava berry preserves or jam. Add a layer of cake, drizzle with cruzan/cherry heering and spread thickly with greem lime jam.

Repeat the process with a light color jam such as pineapple, another layer of green lime jam and let the last layer be guava jam or guava jelly. Add a layer of cake, drizzle with cruzan/cherry heering and wrap tightly.

Later or the following day, ice cake with a sweet tart icing. When icing dries, cover cake to retain the aroma. Leave a day or so before serving.
All the best

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