ezRecipe-Zee: Cooking Recipe: How to make Peach Melba Cream Cake

Peach Melba Cream Cake

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Date Added:	February 29, 2008
Calories:
Serves:	10
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets

Ingredients:

                    === FOR THE CAKE ===
3/4   cup           softened unsalted butter
                    for greasing the pans
1     cup           granulated sugar
1/2   cup           brown sugar
3                   eggs
1 1/2 teaspoons     pure vanilla extract
                    Finely-grated zest of 1 lemon
1/4   cup           fresh lemon juice
2 1/2 cups          all-purpose flour
1 1/2 teaspoons     baking soda
1/2   teaspoon      salt
1 1/2 cups          buttermilk
                    === TO FINISH ===
4     pounds        ripe peaches
2     tablespoons   fresh lemon juice
2 1/2 tablespoons   sugar
2     cups          heavy cream
1 1/2 teaspoons     pure vanilla extract
                    Raspberry Melba Sauce

Directions: one line for each direction. When saved the lines will be numbered.

Preheat the oven to 350 degrees. Butter two 9-inch cake pans. Line the bottoms with wax paper and butter the paper; dust the pans with flour.
Cream the 3/4 cup butter and sugars in a mixing bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon zest and juice.
Sift together the flour, baking soda and salt; add to mixture in the bowl, alternating with buttermilk, to make batter.
Scrape batter into the pans. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool the cakes in their pans on a rack for 15 minutes, then turn them out onto the rack, peel off wax paper and cool completely.
Shortly before serving, peel, pit and slice the peaches. Toss with lemon juice and 1 tablespoon sugar; set aside for 15 minutes.
Whip the cream with the vanilla and the remaining 1 1/2 tablespoons of sugar until it holds soft peaks.
Place one cake on a serving platter; spread with half the cream, then half the peaches. Cover with second cake, spread with most of the remaining cream and top with remaining peaches. Top with a dollop of cream and, if desired, a mint sprig. Serve immediately, with the Raspberry Melba Sauce on the side or drizzled over the cake.
This recipe yields 10 servings.
Nutritional Analysis Per Serving: 651 calories, 82g carbohydrates, 9g protein, 34g fat, 167mg cholesterol.
Comments: I line the buttered pans with buttered wax paper, then flour them, to make unmolding the cakes easy after baking.

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 07-22-2001