Slice some sponge cake or cakes into pieces about ¼ in. thick and spread with raspberry or red currant jam. Arrange these in layers in a deep glass dish; and then prepare a raspberry jelly. While the latter is quite hot pour it over the sponge cake, blanch a few almonds, and stud the top of the jelly with these and serve with cream.
SPONGE JELLY
Arrange these in layers in a deep glass dish