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How To make Peach Melba Layer Cake Supreme
SOFTEN:
1 c Butter
CAKE:
4 c Flour
4 ts Baking powder
1/2 ts Salt
6 Egg yolks
2 ts Vanilla
2 c Juice, apple, concentrated
TOPPING:
3 c Peaches, sliced
4 c Raspberries
2/3 c Fruit, pourable, peach
2/3 c Fruit spread, raspberry
3 tb peach fruit spread combined with 2 tb warm water may be substituted
for the pourable fruit. Preheat oven to 375. Grease and flour two 8" round cake pans. Combine flour, baking powder, and salt; set aside. Beat softened butter at medium speed until light and fluffy. Blend in egg yolks and vanilla. Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans. Bake 20 minutes, until golden brown and wooden pick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely. Drain peaches. Combine peaches, raspberries, and pourable fruit; mix lightly. Spread fruit spread evenly over one cake layer; top with second cake layer. Spoon fruit mixtore over top of cake, letting excess fruit mixture drip down sides. Nutrition information per slice: 390 calories, 5 gm protein, 62 gm carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-1/2 diabetic starch/bread exchange, 3 diabetic fat exchange, 2-1/2 diabetic fruit exchange. Sylvia's comments: I used the cake batter to make cupcakes and pressed a chunk of drained peach into each cupcake. They tasted fine but didn't rise; next time I'll try a little baking soda as well. I baked them 20 minutes. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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INGREDIENTS
For 9-inch (21-22cm) round cake pan
For the Crust
11/4 cups (200g) all-purpose flour
7 tablespoons (100g) chilled butter
Pinch of salt
1/2 cup (50g) ground almonds
For the Creamy Filling:
4 eggs
14 oz (400g) cream cheese Philadelphia room temperature
1/3 cup (80g) granulated sugar
1 teaspoon pure vanilla extract
3 tablespoons semolina or rice flour
6 oz fresh raspberries
2 -3 medium ripe peaches peeled, pitted, and sliced or chopped
PREPARATION
Make the Crust
1. Line bottom of a 9-inch (22 cm) springform pan (with a removable base) with parchment paper.
2. Cut the chilled butter into cubes and grind using your hands with flour and salt into small crumbs
3. Press the crumbs mixture into the bottom of the springform pan.
4. Chill in the refrigerator for 10 minutes.
Make the Creamy Filling
1. In a large mixing bowl whisk the cream cheese, eggs, sugar, vanilla and flour until well combined.
2. Sprinkle ground almonds on top of the chilled crust.
3. Pour ½ of creamy filling and spread raspberries on top of the dough.
4. Pour the rest of the creamy filling and evenly distribute the chopped peaches on top of the cake.
5. Bake in the preheated oven to 350°F/180°С for 45-50 minutes.
6. Reduce the temperature to 305°F/150°С and bake until cooked through for about 30 minutes or until a wooden pick inserted into the center comes out clean. Let cool for at least 30 minutes before serving.
7. Dust with powdered sugar if desired. Enjoy!
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New cooking videos every Thursday! Subscribe to be notified when I release a new video! Check out all my video recipes:
My cookbooks and classes
Facebook :
Twitter :
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Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday!
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