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RED SOAKED FRESH FRUIT CAKE

Category:    Cakes, Desserts
Yield:8 servings
 
      1    Sponge cake                         1 oz Kirsch (clear cherry
  1 1/2 c  Blackberries                             Brandy)
  1 1/2 c  Strawberries                             Strawberry Sauce
      1 c  Red or black currants,                   Heavy (whipping) cream,
           Stemmed                                  Whipped fresh mint leaves,
  1 1/2 c  Red cherries, pitted                     For garnish

------------------------------STRAWBERRY SAUCE------------------------------
      1 pt Ripe strawberries, cleaned          6 oz Mineral water
           And hulled                          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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