2 pts. whipping cream
2 packets plain Knox gelatin
2 tbsp. hot water
4 tbsp. sugar
1/2 tsp. vanilla extract
5 tbsp. strawberry, raspberry puree or any berry jam
Fresh fruits: strawberries, raspberries, kiwi, etc.
1 (12 inch) sponge cake
2 c. tea or fruit juice
Rum, Kirsch, Cointreau or coffee liquor (optional)

Leave cream to warm in mixing bowl at room temperature. Add vanilla and sugar. Stir lightly to melt sugar and taste. Add more ingredients if needed. Put in freezer for 5 minutes. Melt gelatin in 2 tablespoons of hot water. Remove the cream bowl from the freezer and start whipping on slow for 2 minutes, then on high until firm peaks form. Beat in the gelatin then the fruit puree or jam. Allow to cool in refrigerator for 1 to 2 hours.

Mix tea or juice with sugar or liquor as desired to make syrup. Slice sponge cake horizontally into 4 to 5 layers. Saturate each layer with syrup before spreading the whipped mixture over it. Fresh, frozen or canned fruits can be layered on the cream or chopped and mixed in with the cream. Repeat the process for each layer.

Spread a thin layer of jam on top layer. Sprinkle with cocoa powder to cover. The sides can be left alone to show the layers or finished with cream and fruits. Decorate the top layer with swirls of cream and fruits. Refrigerate overnight and serve cold. This cake should not be left out in warm temperature for an extended period of time or it will fall apart.