mint leaves, to decorate
2 x 125g/4½oz punnets raspberries
fresh strawberries, sliced, to decorate
280g/10oz plain flour, sifted 3 times
200g/7oz caster sugar
2 tbsp caster sugar
2½ sheets leaf gelatine, soaked in cold water for 5 minutes
2 tbsp icing sugar
100²µ/3½´Ç³ú butter, melted, plus extra melted butter for the cake tins
150ml/½ pint double cream
8 free-range eggs