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