1 pinch salt
1 cup heavy whipping cream
1/4 cup orange juice
7 eggs
3/4 cup sour cream
Preheat oven to 325 degrees F (165 degrees C). Grease and flour plastic baking pan. In a food processor, combine the dry ingredients:
olive spread, 3 tablespoons raspberry preserves, 1/4 cup sweetened fresh fruit mix and orange juice.
Stir together, then pour over the cakes layers and freeze overnight.