Ingredients
6 individual store bought sponge cakes.
1 cup blueberries
1 cup raspberries
1/2 cup seedless raspberry jam
1 cup whipping cream
2 tablespoons powdered sugar
1/2 tsp rum extract
Preparation
place berries in a small bowl place jam in microwaveable dish. Heat on high setting ro 20-35 seconds or until jam has liquified. Pour jam over berries and mix well. Cool at least to lukewarm. Beat the cream until it lightly holds it’s shape, adding the sugar and rum extract while still beating the cream. Place cakes on dessert plates. Spoon berry mixture over each cake in amount desired. Spoon about 2 tablespoons of whipped cream on top of each cake.
