Put the cream and sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form. Spread the whipped cream on top of the cake. Unmold the cake from the pan by running a hot dry knife around the inside edge of the pan and then releasing the latch from the Springform.
Slice the cake with a hot dry knife.
(Dip the knife in hot water and then dry it off.)
© 1993 Emily Luchetti. All rights reserved.