Moonlit Berry Bliss

Allergens

Eggs, Dairy (Milk, Butter)

Ingredients

• 2 cups fresh mixed berries (blackberries, raspberries, strawberries)
• 1 cup granulated sugar
• 3 large eggs
• 1 cup all
• purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1/2 cup unsalted butter, softened
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1/2 cup confectioners' sugar
• Fresh berries for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
5. Pour the batter into the prepared cake pan. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
6. For the vanilla sauce, in a medium saucepan over low heat, whisk together cream, cornstarch, and confectioners' sugar until smooth. Cook until slightly thickened, stirring constantly. Remove from heat and stir in vanilla extract. Allow the sauce to cool, then refrigerate until chilled.
7. To assemble, slice the cake into individual servings and place each on a plate. Spoon the chilled vanilla sauce over the top of each slice. Arrange fresh mixed berries on top of the sauce, allowing them to cascade over the edges.
8. Garnish with additional fresh berries and serve immediately.

Chef’s Insight

The key to a perfect texture in this dessert is ensuring the cake is fully cooled before adding the sauce and berries.

Notes

This dessert is best enjoyed fresh and served chilled.