Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)
Strawberry Sauce
Heavy (whipping) cream,
Whipped fresh mint leaves,
For garnish

----------------------STRAWBERRY SAUCE---------------------------
1 pt Ripe strawberries, cleaned
And hulled
6 oz Mineral water
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

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