Title: Red Soaked Fresh Fruit Cake
Categories: Cake
Yield: 8 Servings

1		Sponge cake
1 1/2	c	Blackberries
1 1/2	c	Strawberries
1	c	Red or black currants,
		Stemmed
1 1/2	c	Red cherries, pitted
1	oz	Kirsch (clear cherry
		Brandy)
		Strawberry Sauce
		Heavy (whipping) cream,
		Whipped fresh mint leaves,
		For garnish
STRAWBERRY SAUCE
1	pt	Ripe strawberries, cleaned
		And hulled
6	oz	Mineral water
1	tb	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 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. 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

previous

next