Beat the butter until creamy.
Add the sugar little by little, continuing to beat.
Add an egg, also without stopping beating and when it is completely incorporated into the butter and sugar mixture, continue adding the other eggs one by one.
Add the ground almonds and mix with a whisk if you have one or not, with a wooden shovel.
Add two tequila glasses of rum and mix.
Leave this mixture aside so that we form the base for the cake.
Cake base: A rectangle of aluminum foil is spread on a tray but it is left over on all sides, enough to be able to wrap the cake.
A layer of soletas is put on, forming the way we want our cake to be. Example: if we want it to be square, we arrange 15 soletas in that way.
Bathe the layer of soletas with rum. On top of the soletas layer, pour the third part of the mixture of almonds, egg and butter.
Repeat steps 7, 8 and 9 two more times. It should be finished with a layer of soletas to the top.
Cover with the aluminum foil that was left on the sides of the trays, sealing the edges perfectly so that there is no possibility of part of the filling coming out.
Put something heavy on top of what we wrapped. I put thick books on it.
Leave like this for three days in a cool place. Not in the refrigerator.
After that time, carefully unwrap and turn very carefully on the plate where we are going to leave it.
Remove all the aluminum foil and decorate to taste with cherries or any other dried fruit.
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