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Red Soaked Fresh Fruit Cake

 

22

Yield

8

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 267% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 52%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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