1 lg. angel cake (about 10 inch size)
1 can frozen raspberry juice
2/3 c. water
1/2 c. sugar
4 tbsp. cornstarch
1/8 tsp. salt
1 tsp. lemon juice
1 c. heavy cream
1/3 c. sifted icing sugar
Red food coloring (optional)

Bake or buy the cake. Turn raspberry juice into a saucepan and add water. Thoroughly combine 1/2 cup sugar, the cornstarch, and salt. Stir into juice, blending smoothly. Stir over medium heat until mixture boils, thins, and becomes clear. Continue to stir while cooking for 2 or 3 minutes until clear, ruby red. Remove from heat and stir in lemon juice. Cool, but do not chill - the mixture must be thick enough to spread but not set.

Slice angel cake horizontally into 3 layers (2 cuts). Set aside 1/2 cup of the raspberry filling. Divide remainder as follows: Use about 1/3 cup filling to fill and put together each of the 2 layers - about 2/3 cup filling will remain to spread thinly over top, sides and down center of cake. This gives added color and flavor and protects the cake from absorbing too much moisture from the whipped cream.

Whip cream until softly stiff; beat in icing sugar and the reserved 1/2 cup filling. If desired, adjust color with 2 or 3 drops red food coloring. Frost the torte with the raspberry cream.

Refrigerate for about 2 hours before serving. If desired, layers may be sprinkled with toasted, slivered almonds or flaked coconut or the frosted cake may be decorated with nuts or coconut. Cake cuts into about 10 or 12 servings.

Because the cake surfaces are protected with the thin layer of raspberry filling, leftovers keep well in the refrigerator up to two days.