Harry’s Bar Cake

Slice each cake in half. Brush the top of each cake with the Madeira. Place
one layer of the cake on a serving platter. Spread 1 cup of pastry cream
evenly over the cake. Place the second layer on top of the pastry cream.
Spread 1 cup of pastry cream evenly over the cake. Place the third cake on
top of the pastry cream. Spread the cake with the remaining 1 cup of pastry
cream. Place the fourth layer of cake on top of the pastry cream.
Refrigerate for 2 hours. Ice the entire cake with the buttercream.
Refrigerate for 2 hours. Slice and serve. This recipe yields 12 servings.