Categories: Cakes 
      Yield: 8 servings 
  
      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