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Peach Melba Shortcakes |
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Peach Melba Shortcakes - print recipe
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| Yield: |
| 1 |
| Ingredients: |
| CAKES |
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Melted butter |
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1/2 cup
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Unsalted butter, room temperature (1 stick) |
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1/2 cup
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Sugar |
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2 lrg
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Eggs |
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1 tsp
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Vanilla extract |
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1 1/4 cup
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Cake flour |
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1 tsp
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Baking powder |
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1/2 tsp
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Baking soda |
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1/4 tsp
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Salt |
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1/2 cup
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Buttermilk |
| SAUCE AND TOPPING |
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1 pkt
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Frozen sweetened raspberries in syrup, thawed (10-ounce) |
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4 lrg
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Peaches, peeled, pitted, sliced |
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1
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Basket raspberries, (1/2-pint) |
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120 ml
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Sugar |
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1 1/2 cup
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Chilled whipping cream |
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2 tsp
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Vanilla extract |
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Powdered sugar |
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| Method: |
For cakes:
Preheat oven to 350F. 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
Serves 6.
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