À la demande de Véro, and for the pleasure of all... my bagatelle recipe!

Berries Bagatelle

Note that the berries in this recipe could be replaced with fresh and juicy peaches, or any ripe seasonal fruit of your liking.

Cake

• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening, soften
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup milk

Preheat oven to 350 degrees F. In a bowl, mix the dry ingredients (flour, salt, baking powder).

In another bowl, mix together the shortening, sugar, vanilla extract and eggs. Add the dry ingredients the the shortening mixture. Gradually incorporate the milk.

When well combined, pour in a 9x9 square baking pan, greased. Bake for about 45-55 minutes, depending on your oven, until a toothpick inserted in the center comes out clean.

When cool enough to handle, remove from the pan and let cool completely on a rack. When cool, cut in cubes of about 1" x 1".

Filling and Assembling

• 1 can sweetened condensed milk (Eagle Brand)
• 1 1/2 cups cold water
• 1 package (4 servings) vanilla instant pudding mix
• 2 cups heavy or whipping cream, whipped
• Cake cubes
• 5 cups fresh berries
• Toasted almonds, slivered or sliced

With an electric mixer, mix the condensed milk and the water. Add the instant pudding package and mix well. Refrigerate until thickened, about 20 minutes. Delicately fold in the whipped cream.

Pour 1/3 of the pudding mix into a bagatelle serving bowl, top with fresh berries, cake cubes and repeat in order to get three layers, finishing with the pudding mixture, keeping a layer of berries and the almonds for decoration later. Refrigerate for at least 4 hours.

Decorate with the rest of the berries and the almonds.