| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 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 |
| 1 |
pt |
Ripe strawberries, cleaned |
|
|
And hulled |
| 6 |
oz |
Mineral water |
| 1 |
tb |
Sugar |
INSTRUCTIONS
STRAWBERRY SAUCE
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
A Message from our Provider:
“If God is your Copilot – swap seats!”