Flowery Raspberry Cake

1 baked angel food cake, torn into pieces
2 cups whipping cream
2 tablespoons granulated sugar
1 (6 ounce) package raspberry-flavored gelatin
Dash of salt
2 1/2 cups boiling water
1 (10 ounce) package frozen red raspberries, thawed

Dissolve gelatin and salt in boiling water. Add thawed raspberries and chill until partially set. Beat whipping cream and sugar until stiff. Whip gelatin until fluffy; fold into whipped cream. Set aside.

Spoon a small portion of raspberry mixture into the bottom of an oiled or sprayed angel food cake pan. Add a layer of cake pieces and repeat layering until pan is full. Cover and refrigerate for 6 hours.

Unmold and decorate with fresh spring flowers.