Peach Melba Cake – Summer Sweet Raspberries and Peaches Galore!

Summertime Peach Melba Cake Recipe loaded with peaches and raspberries! Swiss Meringue Buttercream packed with natural flavor. This is a cake that will impress at any picnic and make you the star of the party. Download or print the recipe now!

Perfect Vanilla Cake

Ingredients

  • 16 oz all purpose flour
  • 2.5 tsp Baking powder
  • 22 oz granulated sugar
  • .75 tsp salt
  • 8 oz unsalted butter (1 cup or 2 sticks) room temp
  • 1.5 Tbsp vanilla bean paste or good quality real vanilla extract
  • 7 each Egg whites large, room temp
  • 12 oz milk whole, room temp
  • 1 oz Vegetable oil

Instructions

  1. Preheat oven to 350°F. Grease sides and bottom of 2 – 8” round pans. My goop recipe is perfect for pan release.
  2. Add all dry ingredients (flour, baking powder, sugar, and salt) to a stand mixer bowl and mix with a paddle to combine well. This replaces sifting.
  3. In a separate bowl, combine all wet ingredients (vanilla bean paste, egg whites, milk, and vegetable oil) and whisk to combine. Set aside.
  4. Turn mixer to low and add chunks of butter slowly to the dry mix. Continue to beat on slow until there are no chunks of butter remaining and the mixture becomes crumbly.
  5. On low speed, add 1/3 of the liquid ingredients to the dry/butter ingredients and then turn to medium. Mix until a light paste forms. Scrape down the sides of the bowl.
  6. Add half of the remaining wet ingredients and beat on medium high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
  7. Add the remaining wet ingredients and beat on medium speed for 5 minutes.
  8. Divide evenly between the two prepared cake pans.
  9. Bake for 40-60 minutes, or until a skewer comes out clean and sides have begun to pull away from the side of the pan. (This will depend on the size of your pan, how full you make it, and on proper oven temp.)
  10. Allow to cool for 10 minutes before removing from pan. Place on a rack to finish cooling.

Sautéed Peach Cake or Tart Filling

These sautéed peaches have an intense flavor and tender bite. Cooked down in just a bit of sugar they are the perfect filling for a Peach Melba Cake or as a tart filling. If you can’t get fresh seasonal peaches, frozen will work just fine.

Ingredients

  • 3 large fresh peaches (or 4 cups frozen)
  • 1/8 cup granulated sugar
  • 1/2 tsp vanilla bean paste

Instructions

  1. Slice and cube all peaches to about 1/2 inch.
  2. Toss in sugar.
  3. Add to small sauté pan and turn heat on medium low. Stir constantly.
  4. Once all sugar is melted and no crystals are visible, reduce heat to low and cook until fruit is soft throughout, and there is ample liquid in the pan from the fruit. Stir in vanilla and cook for another minute.
  5. Remove from heat and allow to cool before using.

Summertime Peach Melba Cake Recipe loaded with peaches and raspberries! Swiss Meringue Buttercream packed with natural flavor. This is a cake that will impress at any picnic and make you the star of the party. Download or print the recipe now!

Summertime Peach Melba Cake Recipe loaded with peaches and raspberries! Swiss Meringue Buttercream packed with natural flavor. This is a cake that will impress at any picnic and make you the star of the party. Download or print the recipe now!

Source: Kara’s Couture Cakes

Don’t miss interesting posts on Onnewslive

Leave a Reply