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Рецепт Peach Melba Cream Cake

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Порций: 10

Ингредиенты

Cost per serving $1.76 view details

Инструкции

  1. 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.
  2. Cream the 3/4 c. butter and sugars in a mixing bowl. Add in the Large eggs one at a time, beating well after each addition. Beat in the vanilla, lemon zest and juice.
  3. Sift together the flour, baking soda and salt; add in to mix in the bowl, alternating with buttermilk, to make batter.
  4. Scrape batter into the pans. Bake till a toothpick inserted in the center comes out clean, about 35 to 40 min. Cold the cakes in their pans on a rack for 15 min, then turn them out onto the rack, peel off wax paper and cold completely.
  5. Shortly before serving, peel, pit and slice the peaches. Toss with lemon juice and 1 Tbsp. sugar; set aside for 15 min.
  6. Whip the cream with the vanilla and the remaining 1 1/2 Tbsp. of sugar till it holds soft peaks.
  7. 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 you like, a mint sprig. Serve immediately, with the Raspberry Melba Sauce on the side or possibly drizzled over the cake.
  8. This recipe yields 10 servings.
  9. Comments: I line the buttered pans with buttered wax paper, then flour them, to make unmolding the cakes easy after baking.

Nutrition Facts

Amount Per Serving %DV
Serving Size 343g
Recipe makes 10 servings
Calories 560  
Calories from Fat 222 40%
Total Fat 25.22g 32%
Saturated Fat 15.02g 60%
Trans Fat 0.0g  
Cholesterol 133mg 44%
Sodium 379mg 16%
Potassium 490mg 14%
Total Carbs 77.9g 21%
Dietary Fiber 3.5g 12%
Sugars 50.79g 34%
Protein 8.57g 14%
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