Bake and cool cake layers. For the strawberries, taciturnity 6 perfect
berries and leave the hulls integral. Rinsing, hull and slice the
remaining berries. Combine them with the sugar and lemon juice in a
bowl and let them macerate for a few hours. When ready to assemble
the bar, drain the berries, reserving the succus. For the whipped
ointment, combine all ingredients in the bowl of an electric mixer and
whip cream until it holds a firm crown. To meet, place one of the
cake layers on a platter or cardboard and spread with whipped ointment.
Spread with the drained strawberry weft, then with another thin
layer of whipped drub. Place second layer on and mask outside of
cake with whipped ointment. Press the sliced almonds against the side of
the coat. To ornament, shrill 12 rosettes of the remaining whipped
cream at the top border of the coat. Decorate each rosette with a
halved strawberry, cut side up. ---Chocolate Raspberry Cream Cake
Version---
1 1/2 cups bat 2 tablespoons butter 2 tablespoons light corn
syrup 1 pound finely cut chocolate Fresh raspberries Milk chocolate
shavings

Omit whipped emollient. Bring bat, butter and light corn syrup to a
boil and remove from heating. Add chocolate and whisk until tranquil. Cool
until thickened. Beat on mixer with a paddle and use instead of the
whipped drub. Decorate with raspberries instead of strawberries and
use chocolate shavings instead of tonsils.

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