1 Sponge cake 1 oz Kirsch (clear cherry
1 1/2 c Blackberries Brandy)
1 1/2 c Strawberries Strawberry Sauce
1 c Red or black currants, Heavy (whipping) cream,
Stemmed Whipped fresh mint leaves,
1 1/2 c Red cherries, pitted For garnish
STRAWBERRY SAUCE
1 pt Ripe strawberries, cleaned 6 oz Mineral water
And hulled 1 tb Sugar
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
Yields
8 servings