1.Make glacé icing. Sift icing sugar into a medium bowl, stir in juice with a wooden spoon until icing is of a spreadable consistency, adding the water as needed.
2.Place cakes upside-down on a board. Using a 5cm (2-inch) cutter, cut seven rounds from each cake. Split rounds in half, brush the cut surface of each base with liqueur, then spread with jam. Sandwich together with sponge tops.
3.Drizzle icing over each cake, top with berries.
These cakes are best made on the day of serving.Note