| 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 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 1/4 |
c |
Cake flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Buttermilk |
| 1 |
pk |
Frozen sweetened raspberries in syrup; thawed (10-ounce) |
| 4 |
lg |
Peaches; peeled, pitted, |
|
|
; sliced |
| 1 |
|
Basket raspberries; (1/2-pint) |
| 6 |
tb |
Sugar |
| 1 1/2 |
c |
Chilled whipping cream |
| 2 |
ts |
Vanilla extract |
|
|
Powdered sugar |
INSTRUCTIONS
CAKES
SAUCE AND TOPPING
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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