Red soaked fresh fruit cake

8 servings

Ingredients

QuantityIngredient
1Sponge cake
cupBlackberries
cupStrawberries
1cupRed or black currants,
Stemmed
cupRed cherries, pitted
1pintRipe strawberries, cleaned
And hulled
1ounceKirsch (clear cherry
Brandy)
Strawberry Sauce
Heavy (whipping) cream,
Whipped fresh mint leaves,
For garnish
6ouncesMineral water
1tablespoonSugar

Directions

STRAWBERRY SAUCE

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