Tarte Aux Framboises - cooking recipe

Ingredients

10-inch baked pastry crust
1 1/2 c. sweetened whipped cream
1 c. currant jelly
4 Tbsp. hot water
very thin slices sponge cake (enough to cover pie crust)
4 c. fresh raspberries

Preparation

Melt jelly with 4 tablespoons hot water; stir only until jelly is melted.
Cover bottom of baked pie crust with sponge cake. Pour 1/2 of berries on sponge cake.
Pour in whipped cream. Arrange remainder of berries on top of cream.
Pour melted jelly over berries to glaze.