|Sponge cake||1 (Stale)|
|Raspberry jam||4 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
|Irish whiskey||1⁄3 Cup (5.33 tbs)|
|Sherry||2⁄3 Cup (10.67 tbs)|
|Blanched almonds||1⁄2 Cup (8 tbs), blanched and split|
|Egg custard||2 Cup (32 tbs)|
Split the spongecake into 4 layers.
Spread the layers generously with the jam and restack.
Put them in a glass dish.
Mix the whiskey and sherry and pour over the layered cake.
Cover with a plate and leave to soak for an hour.