Raspberry Cake with 2 Berry Sauces

• 2 12 cups blueberries
• 34 cup sugar
• 12 cup water
• 1 teaspoon fresh lemon juice
• 2 cups raspberries
• 34 cup sugar
• 12 cup water
• 12 cup currant jelly
• 3 eggs
• 1 cup sugar
• 1 cup flour
• 1 teaspoon cream of tartar
• 12 teaspoon baking soda
• 13 cup cold water
• 2 teaspoons pure vanilla extract
• confectioners' sugar
• 2 cups raspberry jelly
• 3 cups whipped cream
• 1 pint fresh raspberry
• 1 pint fresh blueberries

1. Blueberry sauce: Simmer 12 minutes or so and cool.
2. Raspberry sauce: Simmer 12-15 minutes and cool.
3. Make a jelly roll using raspberry jelly.
4. Preheat oven to 375 F and grease a 10 1/2 x 15 1/2 jellyroll pan.
5. Beat wet ingredients until foamy.
6. Add dry ingredients.
7. Pour into jellyroll pan.
8. Bake for about 12 minutes or until a toothpick comes out clean.
9. Cool for a couple of minutes.
10. Loosen the edges with a spatula until cake is loosened.
11. Sprinkle a clean kitchen towel liberally with confectioners sugar.
12. Quickly turn cake out unto kitchen towel.
13. Cool and cover cake with a layer of raspberry jam.
14. Roll up on the long side.
15. Trim the crusty edges.
16. Slice and serve!
17. Plating instructions: Cut a slice of jellyroll and place on plate, sprinkle with confectioners sugar, and decorate plate with a swirl of raspberry sauce and then a swirl of blueberry sauce.
18. Then top each slice of cake w/ whipped cream.
19. Sprinkle with fresh raspberries and blueberries.
20. Serve.

blueberries, sugar, water, lemon juice, raspberries, sugar, water, currant jelly, eggs, sugar, flour, cream of tartar, baking soda, cold water, vanilla, confectioners, raspberry jelly, whipped cream, fresh raspberry, blueberries

Taken from www.food.com/recipe/raspberry-cake-with-2-berry-sauces-23946 (may not work)