Raspberry mousse cake

Method

1. Line a 1.5 litre round bottomed bowl or basin with cling film. Trim and roughly slice the cakes. Mix together the brandy and orange juice in a separate bowl.

2. Dip each cake slice into the brandy mixture, before using them to line the basin. Cover the surface area of the base of the bowl, reserving enough cake to form a 'cover'.

3. In a mixing bowl, cream together the butter and sugar, then add the ground almonds, a little at a time. Fold in the whipped cream, then the thawed raspberries.

4. Spoon the raspberry mixture into the cake-lined dish, cover with more cake slices (pre-dipped in the brandy mixture) and chill overnight.

5. Dust the icing sugar into the schnapps and macerate the fresh raspberries in the sugar-coated schnapps for at least 1 hour. 

6. To serve, place a decent wedge of cake on individual plates, topped with a tumbling dollop of macerated raspberries and some lightly whipped cream on the side.