Preparation info

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Appears in

Stars Desserts

By Emily Luchetti

Published 1993

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  • Β½ cup sugar
  • ΒΌ cup freshly squeezed orange juice
  • 1Β½ teaspoons freshly squeezed lemon juice
  • 3 cups raspberries
  • 3 cups blackberries
  • 1 recipe Chantilly Cream


    Combine the sugar and the orange and lemon juices in a small saucepot. Dissolve the sugar over low heat.

    Brush the glaze on the cake. It will seem like a lot of glaze but the cake will absorb all of it.

    Cool the cake to room temperature before serving.

    Serve with the raspberries, blackberries, and chantilly cream.