Butter sponge cake (see recipe)
1/4 c. apricot preserves
1/4 c. raspberry preserves
1/2 c. pale dry sherry
2 to 4 tbsp. brandy or cognac
vanilla custard (see recipe)
1 to 2 c. fresh raspberries (if available)
1/4 c. sliced blanched almonds (toasted)
1 c. heavy cream (whipped)

Prepare butter sponge cake. Cool and cut in half horizontally. Spread one half evenly with apricot preserves and the other with raspberry preserves. Cut halves into strips 1 1/2 inches wide and 3 inches long. Arrange half the strips, preserve-side up in alternate flavors, in 2 quart clear glass bowl. Sprinkle with 1/4 cup sherry and half the brandy. Arrange remaining strips, preserve-side up, on large plate and sprinkle with remaining sherry and brandy. Let stand 30 minutes. Sprinkle half the raspberries and half the almonds over cake strips in glass bowl. Top with half the vanilla custard. Repeat layers with reserved strips, remaining raspberries, almonds and custard. Garnish with whipped cream. Serve within 30 minutes.