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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you don't have tartlet pans, you can make one large shortcake in an eight-inch-diameter pan and then cut the cake into wedges. Ingredients:
melted butter |
1/2 cup (1 stick) unsalted butter, room temperature |
1/2 cup sugar |
2 large eggs |
1 teaspoon vanilla extract |
1 1/4 cups cake flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup buttermilk |
1 10-ounce package frozen sweetened raspberries in syrup, thawed |
4 large peaches, peeled, pitted, sliced |
1 1/2-pint basket raspberries |
6 tablespoons sugar |
1 1/2 cups chilled whipping cream |
2 teaspoons vanilla extract |
powdered sugar |
Directions:
1. 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).
2. 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.
3. 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.)
4. Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend. Let stand until juices form, about 30 minutes.
5. Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form.
6. 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.
7. *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.
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