PEACH MELBA SHORTCAKES

Peach Melba Shortcakes image

Categories Cake Fruit Dessert Bake Raspberry Peach Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 19

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Ingredients

Cakes
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
Sauce and Topping
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

Steps:

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.