| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | August 1995 | 1 | Servings | |
INGREDIENTS
| Melted butter | ||
| 1/2 | c | Unsalted butter, room |
| temperature 1 | ||
| stick | ||
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 1 | t | Vanilla extract |
| 1 1/4 | c | Cake flour |
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 1/2 | c | Buttermilk |
| 1 | Frozen sweetened raspberries | |
| in syrup thawed | ||
| 10-ounce | ||
| 4 | Peaches, peeled pitted | |
| sliced | ||
| 1 | Basket raspberries | |
| 1/2-pint | ||
| 6 | T | Sugar |
| 1 1/2 | c | Chilled whipping cream |
| 2 | t | Vanilla extract |
| Powdered sugar |
INSTRUCTIONS
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 from Jane's Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020; 818-957-2511 or 800-262-7630. 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 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 19 1/2 Fat; 12 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4065
Calories From Fat: 2325
Total Fat: 264.5g
Cholesterol: 1110.5mg
Sodium: 2071.9mg
Potassium: 1908.1mg
Carbohydrates: 396.6g
Fiber: 19.7g
Sugar: 238.7g
Protein: 42.5g