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.
Strawberry Sauce: In a blender, process the berries with the mineral
water until pureed.