Rinse and sort out wild fruits. Soften fruits together with a little bit of apple juice. Strain fruit pulp through a sieve, mix with apple puree and sweeten as desired. Mix sour cream or crème fraiche with cream cheese and curd cheese and sweeten with honey.
Spread the bottom of a baking dish with sponge cake and drizzle with liqueur, optional coffee or apple juice. Spread some of the fruit pulp and sour cream or crème fraiche/cream cheese mixture on top.
Spread another layer of fruit pulp, sponge cake, liqueur and sour cream or crème fraiche/cream cheese mixture on top and let sit for one night.
Rowan berries are very sour:
The orange-red fruits of the mountain ash or wild rowan are very bitter and sour. They taste only when they are frozen for at least half a year. If they are eaten raw in larger quantities (500 grams and more) – which is hardly possible because of the bitter taste – then irritations of the mucous membranes in the mouth and stomach occur. By a freak of nature, the wild rowan has evolved into the Moravian rowan variety. This is much larger and its fruit does not taste bitter. Therefore, it can be used directly. But eaten raw it is sour. The best way is to boil the fruit with apple juice until soft and pass it through a sieve to remove the seeds.
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