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Ingredients
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Base Layer
Fruit Compote
Whipped Cream
Method
Base Layer
- 1
Prepare the Batter
In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Mix well.
- 2
- 3
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4
- 5
Bake the Layer
Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Fruit Compote
- 6
Prepare the Fruit
In a medium saucepan, combine the mixed berries, granulated sugar, lemon juice, and water. Bring to a simmer over medium heat.
- 7
Thicken the Compote
In a small bowl, mix cornstarch with a bit of water to create a slurry. Add this to the simmering fruit mixture. Cook for an additional 5-7 minutes until thickened. Remove from heat and let cool slightly.
Whipped Cream
- 8
Whip the Cream
In a large mixing bowl, pour the heavy whipping cream. Add the powdered sugar and vanilla extract.
- 9
Beat Until Stiff Peaks Form
Using a hand mixer or stand mixer, whip the cream until stiff peaks form. Be careful not to overwhip.
Assembly
- 10
Layer the Dessert
Once the base layer has cooled, cut it into squares. On each square, spoon a generous amount of fruit compote and top with a dollop of whipped cream.
- 11
Serve
Serve immediately and enjoy your Symphony dessert!