FILLING: Using electric mixer, beat cream, powdered sugar, framboise {if using}, and vanilla in large bowl until firm peaks form. Transfer 1½ cups whipped cream mixture to small bowl and chill. Fold raspberries into remaining whipped cream mixture for filling. Using long serrated knife, cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread ⅔ cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place
( Barbara Fairchild )
[ Bon Appetit Desserts ]
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