Beat the butter until acremar.
Add the sugar little by little, continuing to beat.
Add an egg, also while stirring and when it is fully incorporated into the mixture of butter with sugar keep adding the other eggs one at a time.
Add the ground almonds and mix with a balloon whisk if you have it or if not, with a wooden shovel.
Add two rum tequila cups and mix.
Leave this mixture aside in what we form the basis for the cake.
Cake base: A rectangle of aluminum foil is spread over a tray but left over on all sides, enough to wrap the cake.
Put a layer of soletas forming the way we want our cake to be. Example: if we want it to be square we fit 15 soletas in that form.
Bathe the soletas layer with rum. On top of the layer of soletas, drain the third part of the mixture of almonds, eggs and butter.
Repeat steps 7, 8 and 9 two more times. It should end with a layer of soletas up.
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 on top of what we wrapped something heavy. I put thick books.
Leave well for three days in a cool place. Not in the refrigerator.
After that time unwrap carefully and turn carefully on the platter where we will leave.
Remove all the foil and decorate to taste with cherries or any other dried fruit.
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