|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Flour||3 1⁄2 Cup (56 tbs)|
|Raspberry jam||1 1⁄3 Cup (21.33 tbs) (Very Thick, With Lots Of Fruit, For garnish)|
|Confectioner's sugar||2 Cup (32 tbs), sifted|
|Hot water||2 Tablespoon|
|Maraschino cherry liqueur||2 Tablespoon|
|Red food coloring||2 Drop|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Cherries||6 , candied|
Cream butter and sugar well.
Beat in eggs one at a time.
Add almonds and lemon rind; mix.
Slowly add flour, mixing in well by hand.
Form into large ball; cover.
Refrigerate 1 hour.
Divide dough into 5 equal parts.
Grease detached bottom of 10 inch springform pan.
Roll dough 1 part at a time; cut to fit spring-form pan.
Place 1 layer of dough on bottom section of pan.
Spread with 1/3 cup jam.
Top with another layer of dough; spread with jam.
Repeat until all dough is used.
Place ring around pan.
Bake at 400 Â°F in bottom oven rack 45 minutes.
Cool; place on platter.
Mix confectioners' sugar, water, liqueur, and coloring to form smooth glaze.
Smooth over top of cake.
Whip cream until stiff.
Place in pastry bag fitted with rose tip; pipe 12 rosettes around edge of cake.
Top each rosette with 1/2 of a candied cherry.