Dissolve raspberry-flavored gelatin and a dash of salt in 11/4 cups boiling water. Add frozen raspberries and stir until thawed. Chill until partially set. Whip until fluffy. Whip 1 cup heavy cream and fold into mixture. Rub brown crumbs from angel cake. Tear cake in 1 1/2 - to 2-inch pieces. Loosely arrange half of cake in bottom of 10- inch tube pan. Pour half of gelatin mix over. Repeat. Chill until firm.