Peach melba shortcakes

1 servings

Ingredients

Quantity Ingredient
Melted butter
½ cup Unsalted butter; room temperature (1
; stick)
½ cup Sugar
2 larges Eggs
1 teaspoon Vanilla extract
1¼ cup Cake flour
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup Buttermilk
1 pack Frozen sweetened raspberries in syrup; thawed (10-ounce)
4 larges Peaches; peeled, pitted,
; sliced
1 Basket raspberries; (1/2-pint)
6 tablespoons Sugar
1½ cup Chilled whipping cream
2 teaspoons Vanilla extract
Powdered sugar

Directions

CAKES

SAUCE AND TOPPING

For cakes:

Preheat oven to 350F. Brush six 4-inch-diameter tartlet pans with 1⅛-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat ½ cup butter and sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combined. Divide batter among prepared pans (about scant ½ cup each).

Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack.

For sauce and topping:

Puree thawed raspberries with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temperature.

Cover sauce and chill.)

Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend. Let stand until juices form, about 30 minutes.

Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form.

Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with cake tops. Spoon raspberry sauce around cakes.

*Tartlet pans are available at many cake and candy supply stores or by mail from Jane's Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020; 818-957-2511 or 800-262-7630.

Serves 6.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 2373 Calories (kcal); 103g Total Fat; (38% calories from fat); 30g Protein; 336g Carbohydrate; 627mg Cholesterol; 1906mg Sodium Food Exchanges: 7 ½ Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; 2 ½ Fruit; 19 ½ Fat; 12 Other Carbohydrates Converted by MM_Buster v2.0n.

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