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1 | Sponge cake |
1 1/2 Tasse | Blackberries |
1 1/2 Tasse | Strawberries |
1 Tasse | Red or black currants, |
| Stemmed |
1 1/2 Tasse | Red cherries, pitted |
1 x ca. 30 g | Kirsch (clear cherry |
| Brandy |
| Strawberry Sauce |
| Whipping Cream heavy |
| Whipped fresh mint leaves, |
| For garnish |
1 x ca. 1/2 Liter | Ripe strawberries, cleaned |
| And hulled |
6 x ca. 30 g | mineral water |
1 Esslöffel | 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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