Try this Peach Melba Shortcakes recipe, or contribute your own.
Suggest a better descriptionFor 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 Janes Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020; 818-957-2511 or 800-262-7630. Serves 6. Bon Appetit August 1995 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (3610g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 10842 | ||
Calories from Fat: 5917 (55%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 657.5g | 877 % | |
Saturated Fat 395.3g | 1976 % | |
Monounsaturated Fat 176.4g | ||
Polyunsanturated Fat 33.4g | ||
Cholesterol 3739.2mg | 1151 % | |
Sodium 2030.2mg | 70 % | |
Potassium 3601mg | 95 % | |
Total Carbohydrate 1135.9g | 334 % | |
Dietary Fiber 42.3g | 169 % | |
Sugars, other 1093.6g | ||
Protein 134.4g | 192 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10842
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.