Chez Nous Red Soaked Fresh Fruit Cake

Yield: 8 servings

Ingredients

Cake

• 1 sponge cake
• 1 1/2 cups blackberries
• 1 1/2 cups strawberries
• 1 cup red or black currants, stemmed
• 1 1/2 cups red cherries, pitted
• 1 ounce kirsch (clear cherry brandy)
• Strawberry Sauce
• Heavy whipping cream, whipped
• Fresh mint leaves, for garnish

Strawberry Sauce

• 1 pint ripe strawberries, cleaned and hulled
• 6 ounces mineral water
• 1 tablespoon granulated sugar

Instructions

Cake

1. 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.
2. 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.
3. 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.

Strawberry Sauce

1. In a blender, process the berries with the mineral water until pureed.
2. Refrigerate.

Attribution

Chez Nous, Humble, Texas