Red soaked fresh fruit cake

Yield: 8 servings

Measure Ingredient
1 \N Sponge cake
1½ cup Blackberries
1½ cup Strawberries
1 cup Red or black currants,
\N \N Stemmed
1½ cup Red cherries, pitted
1 pint Ripe strawberries, cleaned
\N \N And hulled
1 ounce Kirsch (clear cherry
\N \N Brandy)
\N \N Strawberry Sauce
\N \N Heavy (whipping) cream,
\N \N Whipped fresh mint leaves,
\N \N For garnish
6 ounces Mineral water
1 tablespoon Sugar


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 ½-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. TO PREPARE THE STRAWBERRY SAUCE: In a blender, process the berries with the mineral water until puree. Refrigerate.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX

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