|Castor sugar||2 Ounce|
|8 inch cake||2 (Sandwich / Sponge Cakes)|
|Thick cream||1⁄4 Pint|
|Glace icing||1⁄4 Cup (4 tbs) (Thick Icing, Lemon Flavored)|
1. Mash half the raspberries with the castor sugar.
2. Spread over one cake, top with cream, whisked until thick, and cover with the second round of cake.
3. Coat with thick glace icing and decorate with remaining raspberries.
4. Serve as soon as the icing is set.