2 1/2 to 3 pounds fresh strawberries, raspberries and blackberries
1 cup granulated sugar
1 (10-inch) Passover orange sponge cake (see recipe below)
Lightly oil a deep, 7-inch diameter, 2- to 3-quart bowl or a Charlotte mold.
Pick over berries; remove any stems. Combine berries and sugar in large saucepan. Cook over medium heat, without stirring, 3 to 5 minutes, or just until sugar has melted and juices form. Set aside.
Slice sponge cake. Line bottom and sides of bowl with cake slices, making sure slices overlap so there are no gaps. Reserve some cake slices to cover top.
Use slotted spoon to place cooked berries into cake-lined bowl, reserving juice left in saucepan. Cover with reserved cake slices. Place plate or saucer that just fits inside rim of bowl on top of sponge cake. Weight with heavy cans. Refrigerate at least 8 hours, or overnight.
Just before serving, remove weights and plate. Invert pudding onto serving platter. Sponge cake should be deeply colored by red berry juices. Pass reserved juice to spoon over each serving.
Passover Orange Sponge Cake
9 eggs, separated
1 2/8 cups granulated sugar
1/4 cup orange juice
Grated peel of 1 orange
1/2 cup sifted Passover potato starch
1/2 cup matzoh cake meal
1/2 cup finely ground almonds
1/4 teaspoon salt
Beat egg yolks and sugar in large bowl until light in color. Blend in orange juice and orange peel. Combine potato starch, cake meal,almonds and salt; add to egg yolk mixture, blending thoroughly.
Beat egg whites in separate bowl until stiff enough to hold peaks. Fold one-fourth of the whites into egg yolk mixture to loosen batter. Gently but thoroughly fold in remaining whites.
Turn batter into ungreased 10-inch tube pan. Bake in a preheated 350-degree oven 45 minutes, or until cake springs back to the touch and tester inserted in center comes out dry. Remove cake from oven; immediately invert pan and let cake cool completely. Loosen sides and center of cake with sharp knife and unmold onto cake plate