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 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.
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|Serving Size: 1 Serving (3610g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 10842
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