Red Soaked Fresh Fruit Cake

05.11.2008 | Author: Cook | Posted in Cakes
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Red Soaked Fresh Fruit Cake


Servings: 8
Ingredients: 

  • 1    Sponge cake
    • 

  • 1 1/2 c  Blackberries
    • 

  • 1 1/2 c  Strawberries
    • 

  • 1 c  Red or black currants,
    • 

  • Stemmed
    • 

  • 1 1/2 c  Red cherries, pitted
    • 

  • 1 oz Kirsch (clear cherry
    • 

  • Brandy)
    • 

  • Strawberry Sauce
    • 

  • Heavy (whipping) cream,
    • 

  • Whipped fresh mint leaves,
    • 

  • For garnish
    •

1 pt Ripe strawberries, cleaned
And hulled
6 oz Mineral water
1 tb Sugar

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.

Recipe: Chez Nous, 217 S. Avenue G, Humble, TX





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