Gateau St-simeon

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.