Hi Rita, how did you know about Sugee cake? Did you eat it in Singapore or Malaysia?
I have a recipe here but haven't tried it. And they are not made using ovalett or whiskey. I suppose you could always add in whiskey if you like. Let me know how it turns out.

Sugee cake

75 g butter
125 ml milk
200g sugee
7 large eggs yolks
225 g castor sugar
175 g soft butter
2 tsp vanilla essence
60 g ground almonds
60 g chopped almonds
3 large egg whites
75 g self-raising flour
1/2 tsp baking powder

Prepare a 20-21 cm square cake tin.

Heat 75 g butter and milk until butter melts. Remove from heat and stir in sugee. Leave aside for 20 minutes.

In another bowl, whisk egg yolks with sugar until light and fluffy.

Beat in sugee mixture 1/3 at a time until well combined. Beat in 175 g butter, 1/3 at a time until well mixed. Add vanilla essence and almonds and mix well.

In a separate bowl, whisk egg whites until just stiff. Fold in sugee mixture, then self-raising flour and baking powder.

Bake at 180c for 15 minutes, then reduce heat to 150c and bake a further 45 min or until cooked.