Directions:
- For cakes: Preheat oven to 350#176;F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 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 1/2 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.3 Kcal (2095 kJ) | ||
| Calories from fat | 175.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.49g | 30% | |
|---|---|---|---|
| Cholesterol | 117.79mg | 39% | |
| Sodium | 261.4mg | 11% | |
| Potassium | 465.63mg | 10% | |
| Total Carbs | 75.05g | 25% | |
| Sugars | 42.22g | 169% | |
| Dietary Fiber | 6.84g | 27% | |
| Protein | 8.4g | 17% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.4mg | 19% | |
| Calcium | 118.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 143.14 Kcal (599 kJ) | ||
| Calories from fat | 50.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 30% | |
|---|---|---|---|
| Cholesterol | 33.7mg | 39% | |
| Sodium | 74.79mg | 11% | |
| Potassium | 133.22mg | 10% | |
| Total Carbs | 21.47g | 25% | |
| Sugars | 12.08g | 169% | |
| Dietary Fiber | 1.96g | 27% | |
| Protein | 2.4g | 17% | |
| Vitamin C | 4.9mg | 29% | |
| Iron | 1mg | 19% | |
| Calcium | 33.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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