PEACH MELBA CAKE
Peach Melba Cake is a riff on the famous dessert - vanilla sponge cake layered with peaches, raspberries and creamy vanilla mousse.
Provided by Eileen Gray
Categories Cakes/Cupcakes Recipes
Time 5h5m
Number Of Ingredients 13
Steps:
- Place the the milk and vanilla in a pot over medium high heat. Heat until the milk is scalding hot, but not boiling.
- While the milk heats up, whisk together the eggs, 1/4 cup of the sugar (set aside the other 1/4 cup for the whipped cream) and the corn starch until smooth.
- Whisk the hot milk into the egg yolks, then return the mix to the heat. Cook the custard over low heat, stirring constantly, until the mixture thickens and just begins to boil. Remove from the heat and return to the bowl the eggs were in. Scrape the seeds from the vanilla bean and add them to the custard. Discard the pod or rinse it and set in a bin of sugar to make vanilla sugar.
- Refrigerate the custard for at least 1 hour (must be completely cooled) before continuing with the recipe. To speed up cooling you can set the bowl of custard over a bowl of ice water.
- Toss the peaches with 2/3 cup of sugar. Set aside for at least 30 minutes.
- When you're ready to assemble the cake drain the peaches. You should have about 1/2 cup of of juice. Combine the peach juice with 1 cup of water and the rum.
- To finish making the mousse, whip the cream with the remaining 1/4 cup of sugar. Fold the whipped cream into the chilled custard base.
- Split each cake in half horizontally so you have a total of 4 layers. Fill a piping bag fitted with a star tip with buttercream (or use a disposable bag with the tip cut).
- Set one layer of the cake, onto a cardboard cake round or a serving plate. Brush the layer generously with 1/4 of the peach syrup. Pipe a ring of buttercream around the edge of the layer to form a "dam" for the filling.
- Arrange 1/2 of the peach slices over the cake layer. Spread 1/3 of the vanilla mousse over the peaches, pressing so the mousse fills in the gaps between the peach slices.
- Place the second layer onto the cake. Brush with 1/3 of the remaining syrup and pipe a dam of buttercream. Arrange the raspberries over the cake layer. Spread 1/2 of the remaining vanilla mousse over the berries, pressing so the mousse fills in the gaps between the berries.
- Place the 3rd cake layer, brush with 1/2 the remaining syrup and pipe a dam. Arrange the remaining peach slices over the cake layer. Spread the rest of the vanilla mousse over the peaches, pressing so the mousse fills in the gaps between the peach slices.
- Top with the 4th layer and brush with the remaining syrup. At this point the cake is too soft to ice. Chill the cake for at least 1 hour to set the icing dam and to allow the cake to firm up.
- Ice the cake with a thin crumb coat of buttercream. Refrigerate the cake for at least 30 minutes to set the buttercream. Alternately, instead of smooth icing the cake you can do one swirly coating of icing at this point. This will give the cake a more casual look.
- Ice the cake with a final coating of buttercream. Use a piping bag fitted with a star tip to pipe a border around the top of the cake. Refrigerate for at least 3-4 hours to make sure the filling is completely set, preferably over night.
- Remove the cake from the refrigerator 1 hour before serving. Decorate the top of the cake with a few fresh raspberries and fresh peach slices.
CLASSIC FRENCH PEACH MELBA
The classic Peach Melba recipe is a delightful dessert from the legendary Escoffier for Dame Nellie Melba, which you can easily make at home.
Provided by Rebecca Franklin
Categories Dessert
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- Using a deep, wide skillet, heat 1 1/4 cups sugar and 2 cups water to boiling.
- After sugar dissolves, add peaches in a single layer. Reduce heat to just under simmering and poach, covered, for 5 minutes.
- Using tongs or a slotted spoon, gently turn all the peaches over, cover, and continue poaching for 3 minutes.
- Remove skillet from heat and allow peaches to sit in hot syrup for an additional 4 minutes.
- Stir in vanilla extract. Chill peaches in syrup for at least 1 hour.
- Push raspberries and juice from thawing, through a fine-mesh sieve, and then discard seeds and solids; set aside. Bring 1/3 cup sugar and 1/4 cup water to a boil for 2 minutes and remove from heat, stir in lemon juice and zest . Stir simple syrup (sugar mixture) into a seedless raspberry puree and chill for 30 minutes.
- Layer peaches and raspberries over ice cream in frosted dishes and serve.
- Enjoy.
Nutrition Facts : Calories 277 kcal, Carbohydrate 51 g, Cholesterol 29 mg, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, Sodium 55 mg, Sugar 46 g, Fat 8 g, ServingSize 12 servings, UnsaturatedFat 0 g
PEACH MELBA CAKE A LA MODE
Provided by Rachael Ray : Food Network
Categories dessert
Time 13m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place 2 cups frozen peach slices in a bowl and defrost on high 3 minutes in microwave.
- Slice a whole pound cake, 1-inch thick slices. Arrange pieces in a single layer in a 9 by 13-inch baking dish, trimming slices as necessary to fit the shape of the baking dish.
- Remove defrosted peaches from microwave and stir in 1/2 pint fresh raspberries. Cover the cake evenly with fruit and let stand until ready to serve dessert. Cake can set, covered, up to several hours.
- Cut cake and serve in dessert cups or fancy cocktail glasses topped with small scoops of ice cream.
PEACH MELBA CREAM CAKE
Categories Cake Milk/Cream Dairy Fruit Dessert Bake Quick & Easy Peach Summer Parade Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- 1. 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.
- 2. 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.
- 3. Sift together the flour, baking soda, and salt; add to mixture in the bowl, alternating with buttermilk, to make batter.
- 4. 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.
- 5. Shortly before serving, peel, pit, and slice the peaches. Toss with lemon juice and 1 tablespoon sugar; set aside for 15 minutes.
- 6. Whip the cream with the vanilla and the remaining 1 1/2 tablespoons of sugar until 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 desired, a mint sprig. Serve immediately, with the Raspberry Melba Sauce on the side or drizzled over the cake.
FRESH PEACH MELBA COFFEE CAKE (BUCKLE)
This recipe came out in this month's Family Circle. I just made it, and I thought it was delicious. I used fresh peaches, and everyone thought it was very tasty. I don't know if I would call it a coffee cake or a cobbler. We ate it similar to a cake for dessert (in slices). According to Family Circle, "this fruit-filled dessert buckles as it bakes, hence the name". I used black raspberry preserves. I also used a bit more than the recipe called for- but this is just a personal preference. It was easier to just use the rest of an already opened jar. I ended up covering the edges with foil about 3/4 the way though its baking time because they browned a bit faster than the middle (like a pie). It thought it was almost better the second day when the cake had soaked up more of the fruit. It is SO GOOD! Try it!!
Provided by History Teacher
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Coat a 10-inch springform pan with nonstick cooking spray.
- In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
- Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
- Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
- Bake at 350°F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
- Cool slightly on wire rack. Run knife around the edge and remove side of pan.
- Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!
Nutrition Facts : Calories 405.5, Fat 17, SaturatedFat 9.4, Cholesterol 56.9, Sodium 325.7, Carbohydrate 60, Fiber 3.1, Sugar 35.9, Protein 5.2
CHEF JOHN'S PEACH MELBA
Peach Melba was created for Victorian era opera star Nellie Melba by the greatest chef of the time, Auguste Escoffier, who also named some thin, crispy toasts in her honor years later.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine raspberries, 1/3 cup sugar, 1 tablespoon lemon juice, water, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook until sugar dissolves and berries collapse, 2 to 3 minutes. Remove from heat and strain into a bowl. Cool to room temperature, cover and refrigerate until thoroughly chilled.
- Combine 2 cups sugar, 2 cups water, 2 tablespoons lemon juice, and split vanilla bean in a large saucepan and bring to a simmer over medium heat.
- Place peach halves with cut sides up in the syrup and simmer until tender, 5 to 8 minutes per side, basting with the syrup occasionally. Remove from heat and allow to cool in the syrup. Transfer to a bowl, cover, and refrigerate until thoroughly chilled, about 4 hours.
- Remove peach skins and serve each peach half on top of a scoop of ice cream in a bowl. Spoon the raspberry sauce over the top. Garnish with toasted, slivered almonds.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 96.5 g, Cholesterol 9.2 mg, Fat 4.6 g, Fiber 4.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 21.3 mg, Sugar 90.7 g
EASY PEACH MELBA DESSERT
THIS pretty dessert is an impressive end to any meal. Refreshing and light, it's just the right touch for every sweet tooth. I saw it pictured in a magazine many years ago and decided to try it. It's always been a hit at my house. -Edna Christiansen, Edmore, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use). , Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half. , In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately.
Nutrition Facts :
EASY PEACH DUMP CAKE RECIPE - (4.6/5)
Provided by á-46991
Number Of Ingredients 3
Steps:
- Instructions Grease bottom of a 9x13 pan. Pour in yellow cake mix (dry). Pour can of peaches over cake mix. Melt butter and pour over the top of the peaches and cake mix. Bake in a pre-heated 350° for 40 minutes or until bubbly.
PEACH MELBA SHORTCAKES
Steps:
- For cakes:
- Preheat oven to 350#176;F. Brush six 4-inch-diameter tartlet pans with 1 1/8-inch-high sides and removable bottoms* with melted butter. Place pans on baking sheet. Using electric mixer, beat 1/2 cup butter and sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Sift flour, baking powder, baking soda and salt over mixture in bowl. Mix slightly, then add buttermilk; beat until combined. Divide batter among prepared pans (about scant 1/2 cup each).
- Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack.
- For sauce and topping:
- Puree thawed raspberries with their syrup in processor. Strain through sieve set over bowl, pressing on solids to extract liquid. (Cakes and berry sauce can be made 1 day ahead. Cover cakes and store at room temperature. Cover sauce and chill.)
- Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend. Let stand until juices form, about 30 minutes.
- Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form.
- Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Top each with peach mixture, dividing equally. Spoon cream atop each. Cover with cake tops. Spoon raspberry sauce around cakes.
- *Tartlet pans are available at many cake and candy supply stores or by mail from Jane's Cakes and Chocolates, 2331 Honolulu Avenue, Montrose, CA 91020; 818-957-2511 or 800-262-7630.
PEACH MELBA
It's simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.
Nutrition Facts : Calories 237 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 27mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK PEACH MELBA
Turn on the appliances: For Quick Peach Melba, microwave fresh peaches in a little peach schnapps. Raspberry sauce will zip together fast in a food processor or a blender.
Provided by USA WEEKEND Pam Anderson
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h21m
Yield 8
Number Of Ingredients 6
Steps:
- Pour schnapps in a microwave-safe pan or pie plate large enough to hold peach halves in a single layer. Place peaches, cut side down in pan. Microwave on high Pour schnapps in a microwave-safe pie plate large enough to hold all peach halves in a single layer. Place peaches cut side down in pan. Microwave on high for 3 minutes. Turn peaches over and microwave about 2 minutes longer, until the fruit is tender when poked with a sharp knife. Let peaches cool, then peel. Refrigerate. for 3 minutes.
- Transfer jam to a microwave-safe measuring cup; microwave on high 1 to 2 minutes until partially melted. In a food processor, puree jam and raspberries. Set a fine-mesh strainer over a bowl; strain sauce to remove seeds, pressing with a rubber spatula. Discard seeds. Refrigerate.
- Put 1/2 cup ice cream in each of eight shallow bowls, then a peach half, 2 Tbs. sauce and 1 Tb. almonds. Serve.
Nutrition Facts : Calories 365 calories, Carbohydrate 62.5 g, Cholesterol 29 mg, Fat 10.8 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 57.1 mg, Sugar 55.7 g
PEACH MELBA ROULADE
Follow our step-by-step guide to rolling the perfect peach, cream and raspberry sponge roulade or Swiss roll
Provided by Good Food team
Categories Dessert
Time 50m
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter and line a 25 x 35cm Swiss roll tin with baking parchment. In a large bowl, whisk the eggs and sugar using an electric hand mixer until light in colour and fluffy - this will take about 5 mins.
- Sift the flour into the bowl. Using a large metal spoon, gently fold it into the eggs. Pour in the butter and quickly fold to combine. Be careful not to overmix, as this will knock all the air out of the whisked eggs. Pour the mixture into the lined tin and smooth out to the edges with your spoon. Bake for 12-15 mins until cooked through and springy.
- Lay a sheet of baking parchment, larger than your sponge, on your work surface and dust with the remaining sugar. Flip the sponge onto the sugary surface and carefully peel off the parchment lining the base of the sponge. Use the sheet underneath to help you tightly roll up your roulade. Leave to cool.
- To make the filling, add the vanilla and 3 tbsp of the peach syrup to the cream and whisk with electric beaters until it forms soft peaks. Fold in half of the chopped peaches and ripple in half the coulis.
- Unroll the roulade, remove the baking parchment and spread with the peachy cream. Scatter the raspberries and the remaining peaches over the top. Drizzle with the remaining coulis and tightly re-roll the roulade. Transfer to a serving plate or board and serve straight away.
Nutrition Facts : Calories 345 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
PEACH MELBA UPSIDE DOWN CAKE
Make and share this Peach Melba Upside Down Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
- Drain peaches, reserving peach syrup.
- Add enough water to make 1 1/3 cups liquid -- set aside.
- Scatter raspberries on top of peaches.
- In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
- Beat on medium speed for 2 minutes.
- Pour batter evenly over fruit.
- Bake for 45-50 minutes or until a tester comes out clean.
- Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
- Serve warm with a generous dollop of whipped cream or cool whip, if desired.
- ****Note.canned peaches work best for this recipe becuse they keep their color and texture during baking.If you want evenly sized slices.buy peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.
Nutrition Facts : Calories 372.8, Fat 14.3, SaturatedFat 4.7, Cholesterol 48.8, Sodium 343.7, Carbohydrate 59.3, Fiber 2, Sugar 47.4, Protein 3.8
PEACH MELBA SQUARES
This traybake can be mixed together in no time and is simple to slice and transport
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 10
Steps:
- Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
- Tip the mix into the tin, then lay the peach slices evenly on top - that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.
Nutrition Facts : Calories 385 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
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