Red Soaked Fresh Fruit Cake

• 1 each sponge cake
• 1 1/2 cups blackberries
• 1 1/2 cups strawberries
• 1 cup currants red or black, stemmed
• 1 1/2 cups cherries pitted
• 1 x strawberry glaze
• 1 x heavy whipping cream
• 1 x mint leaves for garnish
• 1 pint strawberries cleaned, and hulled
• 6 ounces water mineral
• 1 tablespoon sugar

1. 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.
2. Sprinkle with kirsch.
3. Cover and refrigerate.
4. Prepare the cake.
5. TO ASSEMBLE: Line a round, 3-quart mold with plastic wrap.
6. Line again with 1/2-inch slices of cake, pressing to make sure the slices take the shape of the mold.
7. Fill the cake- lined mold with the refrigerated fruits and cover with more slices of cake.
8. Press down with a weight, such as a heavy plate and refrigerate 24 hours or overnight.
9. Unmold with the help of the plastic wrap or by running a sharp knife around the edge, turn out on serving plate.
10. Decorate with the whipped cream, strawberry sauce, and mint leaves.
11. TO PREPARE THE STRAWBERRY SAUCE: In a blender, process the berries with the mineral water until puree.
12. Refrigerate.

sponge cake, blackberries, strawberries, currants red, cherries, strawberry glaze, heavy whipping cream, mint, strawberries, water, sugar

Taken from recipeland.com/recipe/v/red-soaked-fresh-fruit-cake-35340 (may not work)