Recipe - Peach Melba Shortcakes

CAKES
Melted butter
One half cup Unsalted butter; room
temperature (1
; stick)
One half cup Sugar
2 lg Eggs
1 teaspoon Vanilla extract
1 One fourth cup Cake flour
1 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
One half cup Buttermilk

SAUCE AND TOPPING
1 pack Frozen sweetened raspberries
in syrup; thawed (10ounce)
4 lg Peaches; peeled, pitted,
; cut or sliced up
1 Basket raspberries;
(1/2pint)
6 tablespoon Sugar
1 One half cup Chilled whipping cream
2 teaspoon Vanilla extract
Powdered sugar

For cakes:

Preheat oven to 350F. Brush six 4inchdiameter tartlet pans with 1
1/8inchhigh sides and removable bottoms* with melted butter. Place pans
on baking sheet. Using electric mixer, beat One half 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 One half 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;
8189572511 or 8002627630.

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 One half Grain(Starch); 1 One half Lean Meat; 0 Vegetable; 2 One half Fruit;
19 One half Fat; 12 Other Carbohydrates

Converted by MM_Buster v2.0n.