Red Soaked Fresh Fruit Cake
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sponge cake
|
* |
| 1 ½ | cups |
blackberries
|
|
| 1 ½ | cups |
strawberries
|
*
|
| 1 | cup |
currants
red or black, stemmed |
|
| 1 ½ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sponge cake
|
* |
| 355 | ml |
blackberries
|
|
| 355 | ml |
strawberries
|
*
|
| 237 | ml |
currants
red or black, stemmed |
|
| 355 | ml |
cherries
pitted |
*
|
| 1 | x |
strawberry glaze
|
* |
| 1 | x |
heavy whipping cream
|
*
|
| 1 | x |
mint leaves
for garnish |
*
|
| Strawberry sauce | |||
| 473 | ml |
strawberries
cleaned, and hulled |
*
|
| 173.4 | ml/g |
water
mineral |
|
| 15 | ml |
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 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.
