Light Wedding Cake

_20160614_100743_20160614_101020For one cake: 1 prepared sponge cake (see October, 2014 blog) For more portions make additional cakes.
2 cups of whipping cream
1/2 cup of powdered sugar sifted with 1 tsp corn starch
About 1/2 cup each blueberries and raspberries for decorating
About 30 store bought or previously prepared small white meringues.

1. Slice cake in half.
2. Whip the cream with the prepared powdered sugar and starch until firm.
3. Spread 1/3 of the cream onto one half, sprinkle with some of the berries and cover with the other half.
4. Now cover the whole cake with most of the cream, saving some for the decoration.
5. Fill a pastry bag with the rest of the cream and decorate the edge and top as desired.
6. Decorate the finished cake with some of the berries and press the meringues around the edge.