Red Soaked Fresh Fruit Cakecakes 1 sponge cake 1 1/2 cup blackberries 1 1/2 cup strawberries 1 cup red or black currants, 1 stemmed 1 1/2 cup red cherries, pitted 1 oz kirsch (clear cherry 1 brandy) 1 strawberry sauce 1 heavy (whipping) cream, 1 whipped fresh mint leaves, 1 for garnish ----STRAWBERRY SAUCE---- 1 pint ripe strawberries, cleaned 1 and hulled 6 oz mineral water 1 tablespoon 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 |
