|Sponge cake||1 (Slightly Stale, 1X8 Inch Round)|
|Kirsch||3 Fluid Ounce|
|Maraschino liqueur||3 Fluid Ounce|
|Apricot jam||6 Ounce|
|Blanched slivered almonds||2 Tablespoon|
|Chopped pistachio nuts||2 Tablespoon|
|Raisins/Currants||2 Ounce, soaked in cold water for 2 hours and drained|
|Cold water||1⁄2 Cup (8 tbs)|
|Double cream||10 Fluid Ounce, very stiffly whipped|
|Fresh raspberries/Hulled strawberries||1 Pound, washed|
|Lemon juice||2 Tablespoon|
With a sharp knife, slice the cake into four equal layers.
Place the bottom layer in a large, wide serving dish and sprinkle it generously with about one quarter of the kirsch and one quarter of the maraschino liqueur.
Spread the slice with about one quarter of the apricot jam, then sprinkle on some almonds, pistachios and raisins or currants.
Continue to make layers as above until all of the ingredients have been used up, reserving a few almonds, pistachios and raisins or currants for decoration.
Place the dish in the refrigerator and chill for 15 minutes.
Remove the cake from the refrigerator, and, using a flat bladed knife, generously spread the top and sides with the beaten cream.
Return the cake to the refrigerator to chill while you make the fruit sauce.
To make the sauce, rub the raspberries or strawberries through a fine strainer into a medium sized mixing bowl, using the back of a wooden spoon to extract all the juices from the fruit.
Discard the pulp remaining in the strainer.
Alternatively, puree the fruit in an electric blender or in a food mill.
Stir the sugar and lemon juice into the fruit, beating with a fork until the mixture is well blended.
Remove the cake from the refrigerator and spoon the sauce around it.
Sprinkle the reserved almonds, pistachios and raisins or currants decoratively over the top.
Chill the mixture in the refrigerator for 15 minutes, then remove and serve cold.