Red Soaked Fresh Fruit Cake
Description
This refreshing Red Soaked Fresh Fruit Cake is a sophisticated no-bake dessert that showcases the natural sweetness of seasonal berries. Layers of light sponge cake are filled with a mixture of blackberries, strawberries, and currants, all infused with a hint of kirsch for depth and aroma. The cake is pressed in a mold to set, resulting in a firm yet tender slice that holds its shape beautifully. Topped with fresh whipped cream and a bright strawberry sauce, it offers a perfect balance of fruity acidity and creamy richness. Ideal for summer potlucks, holiday dinners, or as a stunning centerpiece for special celebrations, this dish requires minimal cooking effort but maximum visual impact. It is best made ahead of time to allow the flavors to meld.Ingredients
Directions
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Prepare the strawberry sauce by blending ripe strawberries with mineral water and sugar until smooth. Refrigerate until needed.
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In a large bowl, combine blackberries, quartered strawberries, and currants.
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Gently crush the fruit with the back of a spoon to release juices, being careful not to turn it into a puree.
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Sprinkle the kirsch over the fruit mixture and toss gently to coat.
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Cover the fruit mixture and refrigerate for at least 30 minutes to allow flavors to meld.
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Line a 3-quart round mold or loaf pan with plastic wrap, leaving overhang on the sides.
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Slice the sponge cake into 1/2-inch thick slices.
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Line the bottom and sides of the mold with the cake slices, pressing them to fit the shape.
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Fill the cake-lined mold with the chilled fruit mixture.
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Cover the fruit with remaining cake slices.
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Cover the top with the overhanging plastic wrap. Place a heavy plate or weight on top to press the cake.
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Refrigerate the mold for 24 hours or overnight to set.
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To serve, unmold the cake by lifting the plastic wrap or running a sharp knife around the edge, then invert onto a serving plate.
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Top with whipped cream, drizzle with strawberry sauce, and garnish with mint leaves and pitted cherries.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 118.8kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 26.2g9%
- Dietary Fiber 3.6g15%
- Sugars 3.0g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a high-quality sponge cake or ladyfingers for the best texture. If the cake is too dry, lightly brush the slices with a simple syrup before assembling.
This dessert can be made up to 24 hours in advance. Keep it refrigerated until serving.
For a non-alcoholic version, omit the kirsch and replace with a little extra fruit juice or simple syrup.
Ensure the mold is large enough to accommodate the cake and fruit without overflowing. A 3-quart capacity is ideal for 8 servings.
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