Every cookbook on Viennese pastry that I have ever owner or read has a recipe for "Punschtorte" which uses pieces of cake with a rum+jam flavoured cooked sugar syrup for the filling. Same slices of sponge cake top and bottom, same use of stale cake for filling, same compression in the fridge to bind the whole thing.
In Vienna they ice this with a pink rum glaze to tell you what kind of cake it is inside. Sounds like it came to North America with a Tyrolese baker. There are also plenty of recipes from Italian bakeries available for "rainbow cake" or "rainbow cookies" which is actually cake. I will remember to try this cross cultural recipe fusion myself.
And in Vienna, "Russische Punschtorte" has custard filling and meringue covering.
Thanks BakingIrene for an even deeper search into the history/origin of this fantastic cake!!
a google search for Tyrolese got me to http://www.thefreedictionary.com/Tyrolese and this:
Ty·rol or Ti·rol
Edited by rowantree - 10/6/13 at 12:24pm