Chez Nous Red Soaked Fresh Fruit Cake

Source: Chez Nous, Humble, Texas

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

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 pureed. Refrigerate.

Yield: 8 servings