PEACH MELBA CREAM CAKE

Peach Melba Cream Cake image

Yield Makes 10 servings

Number Of Ingredients 17

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For the cake:
3/4 cup softened unsalted butter plus more for greasing the pans
1 cup sugar and 1/2 cup brown sugar
3 eggs
1 1/2 teaspoons pure vanilla extract
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
4 pounds ripe peaches
2 tablespoons fresh lemon juice
2 1/2 tablespoons sugar
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
Raspberry Melba Sauce

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.