Red Soaked Fresh Fruit Cake

Name: Red Soaked Fresh Fruit Cake
Yield: 8
Cuisine: Fusion
Ingredients: sponge cake; blackberries; strawberries; currants; cherries; strawberry glaze; heavy whipping cream; mint leaves; strawberries; water; sugar

Submitted by diane.day

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

EACH SPONGE CAKE *

1 ½

CUPS BLACKBERRIES

1 ½

CUPS STRAWBERRIES *

CUP CURRANTS
red or black, stemmed

1 ½

CUPS CHERRIES
pitted *

X STRAWBERRY GLAZE *

X HEAVY WHIPPING CREAM *

X MINT LEAVES
for garnish *

Strawberry sauce

PINT STRAWBERRIES
cleaned, and hulled *

OUNCES WATER
mineral

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.