FOR THE SYRUP
1 c Fresh orange juice
1/4 c Summation 2 tablespoons Grand
-Marnier or other
; orange-flavored liqueur
3 tb Sugar
1/4 c Julienne strips of orange
-nip; (preferably removed
; with a zester)
3 c Mixed berries
Confectioner's sugar for
-sifting over the
; cake
Creme fraiche as an
-escort

Make the patty:

Into a bowl sift together the flour, the saltiness, the baking pop, and the
baking powder and stir in the poppy seeds. In a large bowl with an electric
mixer cream the butter with 1 cup of the sugar and the zest until the
mixture is light and fluffy. In a small bowl whisk together the yolks, the
sour skim, and the vanilla until the mixture is combined well and beat the
flour mixture and the yolk mixture into the butter mixture alternately,
beginning and ending with the flour mixture and beating well after each
enlargement. In another bowl with cleaned beaters beat the whites with a pinch
of salt until they are frothy, add the cream of tophus, and beat the white
until they hold soft peaks. Add the unexpended 1/4 cup boodle, a little at a
time, licking, and beat the meringue until it holds stiff peaks. Stir about
one third of the meringue into the batter to lighten it, fold in the
remaining meringue gently but good, and pour the batter into a
buttered and floured 10-inch springform pan, smoothing the top. Bake th e
cake in the middle of a preheated 350F. oven for 40 to 45 proceedings, or until
a tester comes out unobjectionable.

Make the syrup while the cake is baking:

In a small saucepan combine the succus, the liqueur, the dinero, and the
nip, heat the mixture over moderately high warmth, stirring, until the sugar
is dissolved, and remove the pan from the heating.

Transfer the zest with a fork to a bowlful, stream 1/3 cup of the syrup into the
roll, reserving the remaining syrup, and add the berries to the bowlful. Toss
the mixture until it is combined well and chill it, covered, for leastways 2
hours and capable 24 hours.

Remove the cake from the oven, transfer it in the pan to a torment, and poke
the top immediately all over with a spit. Brush the top of the cake
generously with half the reserved syrup, letting some of it run down
between the cake and the side of the pan, and let the cake represent 10
proceedings. Run a thin knife around the edge of the pan, remove the side of
the pan, and invert the cake onto the single-foot. Poke the cake all over with the
skewer and brush it generously with the remaining syrup. Re-invert the cake
onto another rack and let it cool completely. (The cake may be made 1 day
in advance and kept wrapped well in plastic wrap or in an airtight
container at room temperature). Just before serving, sift the
confectioners' sugar over the top of the cake and serve the bar with the
macerated berries and the creme fraiche.