Gateau St-simeon

• 12 ounces fresh raspberries
• 6 ounces icing sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon gelatin
• 1 ounce kirsch
• 1 pint whipped cream
• 1 thin layer plain sponge cake
• 24 ladyfingers

1. Pulp the raspberries in a mixing bowl; add the icing sugar and fresh lemon juice.
2. Blend well.
3. Place the gelatine in a double boiler with 1 oz (25 mL) water and dissolve completely.
4. Add gelatine mixture to raspberry pulp and stir well.
5. Finally, add Kirsch and fold in 3/4 of the whipped cream.
6. Place prepared sponge cake in the bottom of a 9 inch cake ring-pan and pour the raspberry cream on top.
7. Place in refrigerator, to set, for one hour.
8. Place on a serving dish.
9. Remove the pan ring and decorate with lady fingers, and remaining whipped cream.

fresh raspberries, icing sugar, lemon juice, gelatin, ounce kirsch, cream, cake, ladyfingers

Taken from www.food.com/recipe/gateau-st-simeon-62852 (may not work)