Recipe - Red Soaked Fresh Fruit Cake

1 Sponge cake
1 One half cup Blackberries
1 One half cup Strawberries
1 cup Red or black currants,
Stemmed
1 One half cup Red cherries, pitted
1 ounce Kirsch (clear cherry
Brandy)
Strawberry Sauce
Heavy (whipping) cream,
Whipped fresh mint leaves,
For garnish

STRAWBERRY SAUCE
1 pt Ripe strawberries, cleaned
And hulled
6 ounce 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, 3quart mold
with plastic wrap. Line again with 1/2inch slices of cake, pressing to
make sure the slices take the shape of the mold. Fill the cakelined 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