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