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Floral Raspberry Cake1 baked angel food cake, torn into pieces
2 cups whipping cream
2 tablespoons granulated sugar
1 (6 ounce) package raspberry-flavored gelatin
Dash of salt
2 1/2 cups boiling water
1 (10 ounce) package frozen red raspberries, thawedDissolve gelatin and salt in boiling water. Add thawed raspberries and chill until partially set. Beat whipping cream and sugar until stiff. Whip gelatin until fluffy; fold into whipped cream. Set aside.Spoon a small portion of raspberry mixture into the bottom of an oiled or sprayed angel food cake pan Add a layer of cake pieces and repeat layering until pan is full. Cover and refrigerate for 6 hours.Unmold and decorate with fresh spring flowers.

 

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