Fruit terrine with strawberry sauce

Serves 8-10. 19 steps

sponge						Cut in half to make 2 pieces 20x10 cm. Shave off brown crusts. Slice each piece into 3 thin layers, 6mm thick. Choose the best 4 layers. Place one layer in bottom of loaf tin lined with plastic, use 2 more layers for sides, reserve layer for top
4 large eggs			whisk in double boiler		Turn into lined 23x23 cm baking tin, bake in moderate oven 25 minutes or until springy and golden. Cool in pan 10 minutes, then cool completely on wire wrack. Wrap in plastic, set aside at room temperature two days
120g castor sugar
60g flour			sift in on third at a time, folding gently after each addition
2 tablespoons cornflour
2 tablespoons butter	melted		fold a quarter of the batter into butter and vanilla, then fold this back into the rest
1 teaspoon vanilla essence
filling						Layer cream and fruit: cream, strawberries, cream, kiwi fruit, cream, grapes, cream, strawberries, cream. Top with remaining cake layer. Press lightly. Tightly fold over plastic wrap, chill overnight
180g butter				cream
210g icing sugar	sift
180g ground almonds				beat in
40ml Amaretto
200ml cream	beat until stiff			fold in a quarter of the cream, then the rest
2 punnets strawberries	hull
2 kiwi fruit	peel, cut into 6 even wedges
300g white seedless grapes	peel
strawberry sauce						Unmould 20 minutes before serving, cut into 1cm slices with sharp knife. Ladle sauce around.
2-3 punnets strawberries		puree, sieve
2 tablespoons Amaretto		stir in to taste
2-3 tablespoons sugar

The filling can easily become too buttery; try it with ricotta instead. Other fillings are also good, such as chopped chocolate and glace fruit.