British Sandwich Gateau
Try varying the flavour of the cream; you could add lemon or orange zest, or other fruit-flavoured liqueurs.
Heat the oven to 170ºC (150º fan) 325ºF Gas 3. Grease and line 2 x 20cm/8” cake tins.
Beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs then fold in the flour with a metal spoon. Divide the mixture between the cake tins and bake for 25 minutes or until the cakes are golden brown and springy to the touch. Cool in the tins for 5 minutes, then turn out the cakes onto a wire rack to cool completely.
Whisk the cream with the almond liqueur until the cream holds soft peaks. Spoon about half the cream onto one of the cakes, spoon the jam on top, then top with the other cake.
Spread the remaining cream on top and arrange the fruit on top in a Union Jack pattern.