Admittedly, it would have been better, dear readers, if I'd thought to take the photo before friends and students cut the cake - which served as my birthday cake as well - yesterday but I didn't, so I hope you can imagine it whole!
Now here is the recipe and I swear it's the easiest tipsy cake in the world!
1 sponge cake - one of those dryish, bought ones that are already in layers will do very well. [In Britain, I have made the cake with trifle sponges, too.]
0.25 pint or 150 ml maraschino liqueur
plenty of jam to spread on the layers [you can use a different flavour for each layer if you like].
1 pint or 570 ml custard made with custard powder
almonds and other edible cake decorations
Split the cake into 3 layers if it is not split already and spread the two bottom layers with jam generously. Put the cake back together, put it on a serving plate and pour the maraschino over. Leave for one hour. Make up the custard with good old British custard powder [which I found in Catania] then let it cool. Whisk the cooled custard well and dollop it over the cake. Leave the cake in the fridge for at least a couple of hours or overnight and decorate as you please just before serving.