Sweets Recipe

Prepare and Preheat

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.

In a medium bowl whisk together the all-purpose flour, baking powder and salt until evenly combined.

In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Mix in the vanilla extract.

With the mixer on low speed, alternately add the dry flour mixture and the milk in three additions, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

Pour the batter into the prepared pan, smooth the top with a spatula, and tap the pan gently on the counter to release air bubbles.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool completely (about 45–60 minutes) before slicing or assembling with compote and cream.

While the cake bakes or cools, make the fruit compote. In a small saucepan combine the mixed berries, granulated sugar, lemon juice and water.

Cook over medium heat, stirring occasionally, until the fruit releases its juices and the mixture begins to thicken, about 6–8 minutes. For a thicker compote, mash some of the berries with the back of a spoon and cook an additional 2–3 minutes.

Remove from heat and let cool to room temperature. The compote will thicken further as it cools.

Chill a medium bowl and beaters (or the bowl of a stand mixer) in the freezer for 5–10 minutes for best volume.

Pour the cold heavy whipping cream into the chilled bowl. Add the powdered sugar and vanilla extract.

Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat — stop when the cream holds soft peaks and is smooth.

Slice the cooled cake into 6–8 even slices or horizontally into two layers if you prefer a layered dessert.

If layering: place the bottom layer on a serving plate, spread half the whipped cream over it, spoon half the fruit compote on top of the cream, then place the top layer and repeat with remaining cream and compote. If serving slices: top each slice with a dollop of whipped cream and a spoonful of compote.

Dust with powdered sugar, garnish with mint leaves, and serve immediately. Leftover components can be refrigerated separately: cake (covered) 2–3 days, compote up to 1 week, whipped cream 24 hours.