Ingredients
- 1 1/2 – 2 lbs of fresh or frozen mixed berries (eg. strawberries, raspberries, blackberries, blueberries, boysenberries)
- 2 tbls brown sugar
- 1 loaf white bread (pick the softest, lightest, thinnest, no nutrient, whitest of white breads you can find)
- fresh cream, whipped
Directions
Dump frozen berries into a wok (or large saucepan) and heat at medium heat until thawed. Add sugar to berries. Simmer for 20 mins (if berries are fresh you only have to heat them up until they’re soft and then simmer for 20 mins) to release the pectins in the fruit.
Cut (or tear) off the crusts of the entire loaf of white bread (do not use the end pieces). Grab a deep mixing bowl that is roughly the upside down form of a cake. Take the de-crusted pieces of bread and dip one side into the ‘juices’ of the berry mixture. Line the mixing bowl with the dipped side down (to form the outer layer of the cake). Keep 4-5 pieces of dipped bread to line the bottom of the cake. Pour the berry mixture into the bread-lined mixing bowl and use the remaining pieces of dipped bread (dipped side out always) to complete the bottom of the cake. Place a plate on top of the cake (not the bowl, you need to put pressure on the cake directly for it to set) and then place a very heavy object on top of the plate to squish the cake as much as possible. Leave the cake + heavy items on top of it in the fridge to set over night. Prior to serving, flip the cake over on to the serving platter. Serve with freshly whipped cream.
Recipe from Joanne H.