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.
© 1993 Emily Luchetti. All rights reserved.