Homemade Assorted Desserts Recipe
Tray of 25 servings
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Ingredients
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Cake Base
Chocolate Ganache
Fruit Topping
Whipped Cream
Method
Cake Base
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a baking tray (approximately 12x18 inches) or line it with parchment paper.
- 2
Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
Cream Butter and Eggs
In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- 4
Combine Mixtures
Gradually add the dry mixture to the creamed mixture, alternating with milk. Mix until just combined.
- 5
Bake
Pour the batter into the prepared baking tray and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool
Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Ganache
- 7
Heat Cream
In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Do not let it boil.
- 8
Combine with Chocolate
Remove from heat and add the semi-sweet chocolate chips. Stir until the chocolate is completely melted and the ganache is smooth.
- 9
Cool Ganache
Allow the ganache to cool slightly before using it to top the desserts.
Fruit Topping
- 10
Prepare Fruits
Wash the strawberries and blueberries. Hull and slice the strawberries, and slice the kiwis into rounds.
- 11
Arrange Fruits
Once the cake has cooled, arrange the sliced fruits on top of the cake in a decorative manner.
Whipped Cream
- 12
Whip Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until stiff peaks form.
- 13
Serve
Pipe or dollop the whipped cream onto the decorated cake. Slice into squares and serve to enjoy your assorted desserts.
