| 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
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