Peach Melba Cream Cake

Recipe Ingredients

		For The Cake
3/4 cup	148g / 5.2oz	Softened unsalted butter - plus more
		For greasing the pans
1 cup	198g / 7oz	Granulated sugar
1/2 cup	80g / 2.8oz	Brown sugar
3		Eggs
1 1/2 teaspoons	7.5ml	Pure vanilla extract
		Finely-grated zest of 1 lemon
1/4 cup	59ml	Fresh lemon juice
2 1/2 cups	156g / 5.5oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 1/2 cups	355ml	Buttermilk
		To Finish
4 lbs	1816g / 64oz	Ripe peaches
2 tablespoons	30ml	Fresh lemon juice
2 1/2 tablespoons	37ml	Sugar
2 cups	474ml	Heavy cream
1 1/2 teaspoons	7.5ml	Pure vanilla extract
		Raspberry Melba Sauce - (see recipe)

Recipe Instructions

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.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 07-22-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]

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