Recipe

Peach Melba Shortcakes Recipe


Peach Melba Shortcakes Recipe
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A nice shortcake version of the classic peach melba...From Bon Appetit

Wynnebaer

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Ingredients
  • Cake
  • Melted butter to coat pans
  • 1/2 cup butter, unsalted and softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/4 cups cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup buttermilk
  • Sauce
  • 1 10 oz. pkg. frozen raspberries in syrup, thawed
  • 4 peaches, peeled, pitted, and sliced
  • 1/2 pint fresh raspberries
  • 6 tbls. sugar
  • 1 1/2 cups whipping cream
  • 2 tsp. vanilla extract
  • Powdered sugar to garnish

Directions
  1. Cakes
  2. Preheat oven to 350
  3. Brush 6 4 inch diameter tartlet pans with removable bottoms with melted butter
  4. Place on baking sheet
  5. Beat butter and sugar with hand mixer until light
  6. Add eggs, one at a time, beating well after each addition
  7. Mix in vanilla
  8. Sift flour, powder, soda, and salt into bowl, mixing gently
  9. Add buttermilk and mix
  10. Divide batter into prepared pans
  11. Bake about 25 minutes
  12. *Can also bake in 8 inch cake pan but I haven't tried it that way
  13. Sauce
  14. Puree thawed raspberries with syrup in processor
  15. Strain through sieve removing seeds
  16. Combine peaches and fresh raspberries, and 4 tbls. sugar in bowl and let set for 1/2 hour or so
  17. Beat cream. vanilla and remaining 2 tbls. sugar until peaks form
  18. Cut cakes in half
  19. Plate and top with peach mixture
  20. Add whipped cream
  21. Cover with cake tops
  22. Spoon raspberry sauce around cakes
  23. Sprinkle with powdered sugar

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Comments


This sounds Delicious!! Very Different, & I bet Excellent in the Summer. Thanks for posting it ;o)


Sounds so very good!


This is a wonderful recipe and so delicious! Thanks so much for bringing it here, m'dear...


Lovin' this one, GF, another keeper!


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