Inicio » Recetas » Peach Melba Shortcakes

Receta Peach Melba Shortcakes

Name: Peach Melba Shortcakes
Ingredients: Melted butter; 1/2 c. Unsalted butter, room temperature (1 stick); 1/2 c. Sugar; 2 lrg Large eggs; 1 tsp Vanilla extract; 1 1/4 c. Cake flour; 1 tsp Baking pwdr; 1/2 tsp Baking soda; 1/4 tsp Salt; 1/2 c. Buttermilk; 1 pkt Frzn sweetened raspberries in syrup, thawed (10-oz); 4 lrg Peaches, peeled, pitted, sliced; 1 x Basket raspberries, (1/2-pint); 6 Tbsp. Sugar; 1 1/2 c. Chilled whipping cream; 2 tsp Vanilla extract; Powdered sugar

de Global Cookbook

Add a photo

click to rate

0 votos | 715 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

Â Â Melted butter
1/2 c. Unsalted butter, room temperature (1 stick)
1/2 c. Sugar
2 lrg Large eggs
1 tsp Vanilla extract
1Â 1/4 c. Cake flour
1 tsp Baking pwdr
1/2 tsp Baking soda
1/4 tsp Salt
1/2 c. Buttermilk
1 pkt Frzn sweetened raspberries in syrup, thawed (10-oz)
4 lrg Peaches, peeled, pitted, sliced
1 x Basket raspberries, (1/2-pint)
6 Tbsp. Sugar
1Â 1/2 c. Chilled whipping cream
2 tsp Vanilla extract
Â Â Powdered sugar

Direcciones

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 c. butter and sugar in large bowl till light. Add in Large eggs 1 at a time, beating well after each addition. Fold in vanilla. Sift flour, baking pwdr, baking soda and salt over mix in bowl. Mix slightly, then add in buttermilk; beat till combined. Divide batter among prepared pans (about scant 1/2 c. each).
Bake cakes till golden brown and tester inserted into center comes out clean, about 25 min. Transfer pans to rack; cold 5 min. Push up bottoms of pans to release cakes. Cold 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 Tbsp. sugar in medium bowl; toss to blend. Let stand till juices form, about 30 min.
Beat cream, vanilla and remaining 2 Tbsp. sugar in medium bowl till 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 mix, 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 possibly by mail
Serves 6.