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Ingredients

1 White cake round, 9 inch, baked from mix
3 cups Lightly sweetened whipped cream
Confectioner's sugar to garnish
Fresh mint sprigs to garnish
Raspberry Sauce to garnish (recipe follows)
1/4 cup Toasted sliced almonds
10-12 Whole fresh raspberries

Berries

1 cupFresh strawberries, stemmed, halved
1 cupFresh raspberries
1/2 cup Fresh blackberries or blueberries
3 oz.Grand Marnier
1/4 cup Orange juice
2 tsp. Confectioner's sugar
1/3 cup Raspberry Sauce

Method
Combine Grand Marnier, orange juice and confectioner's sugar. Whisk until well blended. Place berries in a shallow bowl or dish, cover with Grand Marnier mixture. Marinate for 30 minutes.

Using a serrated knife, cut cake horizontally to create a top and bottom. Pipe a ring of whipped cream around edge of bottom cake half. Drain berries and portion into center of cake and spread. Drizzle with raspberry sauce. Cover with top half of cake and coat entire cake with a thin layer of whipped cream.

Pipe whipped cream rosettes around edge of cream and top with whole raspberries. Sprinkle top of cake with toasted sliced almonds. For service slice and serve with Raspberry Sauce and garnish with Confectioner's sugar and mint sprigs.

Makes 10-12 Servings

Chef Larry Raspberry Sauce Ingredients

1 cupRaspberries
1/2 cup Orange juice
2-3 T. Sugar
Squeeze of fresh lemon juice

Method
Place raspberries, orange juice, 2½ tablespoons sugar and lemon in a blender. Puree until smooth. Taste for "sweetness", add additional sugar if necessary. Strain and reserve until use.

Makes 1 cup

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