Gateau St-simeon

Directions

1. 1
   Pulp the raspberries in a mixing bowl; add the icing sugar and fresh lemon juice.
2. 2
   Blend well.
3. 3
   Place the gelatine in a double boiler with 1 oz (25 mL) water and dissolve completely.
4. 4
   Add gelatine mixture to raspberry pulp and stir well.
5. 5
   Finally, add Kirsch and fold in 3/4 of the whipped cream.
6. 6
   Place prepared sponge cake in the bottom of a 9 inch cake ring-pan and pour the raspberry cream on top.
7. 7
   Place in refrigerator, to set, for one hour.
8. 8
   Place on a serving dish.
9. 9
   Remove the pan ring and decorate with lady fingers, and remaining whipped cream.