Peach Melba Cream Cake with Raspberry Melba Sauce

By Hklbrries

Line the buttered pans with buttered wax paper, then flour them, to make unmolding the cakes easy after baking.

Ingredients

• Peach Melba Cream Cake:
• 3/4 cup softened unsalted butter (plus more for greasing the pans)
• 1 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 1/2 tsp pure vanilla extract
• Finely grated zest of one lemon
• 1/4 cup fresh lemon juice
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• 4 pounds ripe peaches
• 2 tbsp fresh lemon juice
• 2 1/2 tbsp sugar
• 2 cups heavy cream
• 1 1/2 tsp pure vanilla extract
• Raspberry Melba Sauce:
• 2 cups raspberries
• 1/2 cup confectioners' sugar
• 1 tbsp fresh lemon juice
• 1/4 cup apple juice

Details

Servings 10

Preparation

Step 1

Peach Melba Cream Cake: Preheat the oven to 350 F. 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 the 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 tbsp sugar; set aside for 15 minutes.

Whip the cream with the vanilla and the remaining 1 1/2 tbsp 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.

Raspberry Melba Sauce: Puree all the ingredients, then pass through a strainer to remove the seeds. Makes 2 cups.