Red Soaked Fresh Fruit Cake

30 minutes Prep: 10 minutes Cook: 20 minutes

26 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	each	sponge cake
1 1/2	cups	blackberries
1 1/2	cups	strawberries
1	cup	currants	red or black, stemmed
1 1/2	cups	cherries	pitted
1	x	strawberry glaze
1	x	heavy whipping cream
1	x	mint leaves	for garnish

Strawberry sauce
1	pint	strawberries	cleaned, and hulled
6	ounces	water	mineral
1	tablespoon	sugar

Directions

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.

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Nutrition Facts

Serving Size 64g

Amount per Serving

Calories 26 7% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 6.0g	2%
Dietary Fiber 2.0g	6%
Sugars 3.0g
Protein 1.0g	1%

Vitamin A	3%		Vitamin C	52%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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