 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
A nice shortcake version of the classic peach melba...From Bon Appetit Ingredients:
cake |
melted butter to coat pans |
1/2 cup butter, unsalted and softened |
1/2 cup sugar |
2 large eggs |
1 tsp vanilla |
1 1/4 cups cake flour |
1 tsp. baking powder |
1/2 tsp. baking soda |
1/4 tsp. salt |
1/2 cup buttermilk |
sauce |
1 10 oz. pkg. frozen raspberries in syrup, thawed |
4 peaches, peeled, pitted, and sliced |
1/2 pint fresh raspberries |
6 tbls. sugar |
1 1/2 cups whipping cream |
2 tsp. vanilla extract |
powdered sugar to garnish |
Directions:
1. Cakes
2. Preheat oven to 350
3. Brush 6 4 inch diameter tartlet pans with removable bottoms with melted butter
4. Place on baking sheet
5. Beat butter and sugar with hand mixer until light
6. Add eggs, one at a time, beating well after each addition
7. Mix in vanilla
8. Sift flour, powder, soda, and salt into bowl, mixing gently
9. Add buttermilk and mix
10. Divide batter into prepared pans
11. Bake about 25 minutes
12. *Can also bake in 8 inch cake pan but I haven't tried it that way
13. Sauce
14. Puree thawed raspberries with syrup in processor
15. Strain through sieve removing seeds
16. Combine peaches and fresh raspberries, and 4 tbls. sugar in bowl and let set for 1/2 hour or so
17. Beat cream. vanilla and remaining 2 tbls. sugar until peaks form
18. Cut cakes in half
19. Plate and top with peach mixture
20. Add whipped cream
21. Cover with cake tops
22. Spoon raspberry sauce around cakes
23. Sprinkle with powdered sugar
|
|