2In large mixing bowl beat eggs at top speed of handmixer. Add vanilla, salt and sugar and continue beating. Soften butter in microwave at 50% power for 20 seconds then add to mixture. Beat until foamy. Add sifted flour and baking powder at medium speed. Mix until well blended. Pour into a well greased torte pan. Bake 12-15 minutes at 400 degrees until golden. Remove and let cool 15 minutes then invert onto cake platter. Continue to cool until cool to touch.
3To make GLAZE place sugar in sauce pan on stove top. Dissolve cornstarch in small amount of water then add rest of water. Add this to sauce pan. Stir over medium high heat until sugar is dissolved and mixture comes to rolling boil and mixfute becomes thick. Remove from heat and add jello stirring until dissolved. Allow to cool a few minutes then mix with sliced fruit. Pour onto cake being careful to not spill mixture over sides of the cake. Refrigerate at least one hour. Serve with whipped topping.
4This can be made with any fruit you desire...fresh/frozen/canned. If canned, drain the juice and use as part of the liquid in making the glaze. I also like to use a matching jello or one that blends well with the fruit selected.