For The Cake: 175 gms salted butter; 175 gms caster sugar; 3 large eggs; 175 gms self raising flour, sieved 3 times.
For Filling & Topping: 250 gms cream cheese at room temperature; 1/4 cup curds, beaten; sugar to taste; sliced pineapple (tinned) and sliced kiwi; 2 tbsp apricot liqueur; 2 tbsp of pineapple juice from tinned pineapple.
Grease and line two 8" round sandwich cake pans. Preheat oven to 180 Celsius. Cream butter and sugar till pale and fluffy. Gently beat in the eggs one at a time. If the mixture begins to curdle add a tbsp of flour to the mixture. Fold in the sieved flour with a metal spoon. Divide the mixture equally between the two pans. Bake in preheated oven for 20 minutes or till toothpick or skewer inserted in centre comes out clean. Cool. Unmould onto board or cake plate.
Beat the cream cheese, sugar to taste and curds till smooth and thick. Mix the liqueur and pineapple juice together and drizzle 2 tbsp each over the two cakes. Spread half the quantity of cream cheese mixture over one of the cakes. Decorate with pineapple and kiwi. Place second cake on top and repeat the process. Store in refrigerator. This is one of the best cakes I have ever eaten. Thank you Serita for an enjoyable De Luscious experience.