1 sponge cake
1-1/2 c blackberries
1-1/2 c strawberries
1 c red or black currants, stemmed
1-1/2 c red cherries, pitted
1 oz kirsch; (clear cherry brandy)
1 strawberry sauce
1 heavy (whipping) cream, whipped
1 fresh mint leaves, for garnish
STRAWBERRY SAUCE
1 pt ripe strawberries, cleaned and hulled
6 oz mineral water
1 tablespoon sugar
Yield: 8 servings
In a large bowl, mix all the fruits and partially crush the fruit with the back of a spoon to release some of the juices. Sprinkle with kirsch. Cover and refrigerate. Prepare the cake.
TO ASSEMBLE
Line a round, 3-quart mold with plastic wrap. Line again with 1/2-inch slices of cake, pressing to make sure the slices take the shape of the mold. Fill the cake-lined mold with the refrigerated fruits and cover with more slices of cake. Press down with a weight, such as a heavy plate and refrigerate 24 hours or overnight. Unmold with the help of the plastic wrap or by running a sharp knife around the edge, turn out on serving plate. Decorate with the whipped cream, strawberry sauce, and mint leaves.
TO PREPARE THE STRAWBERRY SAUCE
In a blender, process the berries with the mineral water until puree. Refrigerate.
Recipe: Chez Nous, 217 S. Avenue G, Humble, TX