ALMOND BERRY GATEAU                    Servings: 12

2-3 c.        berries of choice        1   c.    white flour
3/4 c. + 1 T. white sugar              1/4 c.    melted butter
1/4 c.        almond paste             2-3 c.    heavy cream
3             eggs                     2         egg yolks
1   tsp.      vanilla                  1   tsp.  lemon zest

    Preheat oven to 350F.  Line bottom of 9 inch springform pan with
foil, and grease sides.
	Sift together flour and 1 T. sugar.  Beat almond paste on medium speed
for several seconds to break up clumps.  Gradually add 3/4 c. sugar
and mix until crumbly.  Add eggs and egg yolks, whisk, and put
bowl in larger bowl of warm water to bring mixture to about body
temperature.  Whip on high speed 2-4 minutes until mixture triples in
volume and becomes thick.  Fold in flour, then butter.  Pour into pan,
and bake 30 minutes.  Cool, remove pan side, wrap and chill.
	When ready to decorate, unwrap, remove bottom, and brush top of cake
with apricot preserves.  Place berries on top.  Whip the cream and cover
sides, pipe rosettes, etc.  Chill until ready to serve.