Put red currants and other berries to elegant use in this marvelous make-ahead summer dessert.
- Portion size 8 servings
- 2 cups blueberries
- 1 cup stemmed red currant
- 1 cup granulated sugar
- 2 cups raspberries
- 1 cup sliced strawberry
- 1 red currant (about 1 lb/500 g)
- 1 cup whipping cream
- red currant with stems
In heavy saucepan, combine blueberries, red currants and sugar; cook over low heat for about 5 minutes or until juicy and fruit is slightly tender. Remove from heat; add raspberries and strawberries. Let cool.
Meanwhile, line 8- x 4-inch (1.5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf. Cut cake into 1/2-inch (1 cm) thick slices. Line bottom and sides of pan with slices, trimming to fit; brush with 2 tbsp (25 mL) of the juice from fruit mixture. Fill with fruit mixture and juice; cover with remaining cake. Pour any remaining juice over cake.
Set pan on large plate; fold overhang over cake. Cover cake with plastic-wrapped firm cardboard cut to fit; weigh down with heavy can, reserving any juice that overflows. Refrigerate for at least 6 hours or up to 2 days.
To serve, fold back plastic wrap and turn loaf out onto rectangular plate; drizzle with any reserved juice. Whip cream and spread or pipe onto loaf. Garnish loaf with red currants.