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Red Soaked Fresh Fruit Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

1    Sponge cake
1 1/2  c  Blackberries
1 1/2  c  Strawberries
1  c  Red or black currants,
1 1/2  c  Red cherries, pitted
1  oz  Kirsch (clear cherry
    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

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