Peach Melba Cream Cake Recipes

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.

Steps:

• Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
• Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
• When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
• To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
• To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

Steps:

• Make the raspberry sauce: Put 1 cup raspberries and 2 tablespoons sugar in a blender and whiz to liquify. Pour through a fine-meshed strainer and into a medium bowl. Keep cool.
• Using a paring knife, peel and halve the peaches. Slice the halves into half-moon pieces about 3/8-inch thick. Transfer to a bowl. Add 2 teaspoons sugar and a few drops of lemon juice to taste. Toss to coat.
• To serve, arrange peach slices in the bottom of 6 dessert bowls. Top each serving with a scoop or 2 of vanilla ice cream. Splash raspberry sauce over each portion. Garnish with a few raspberries if you wish.

Steps:

• Preheat the oven to 350 degrees F.
• In medium mixing bowl, mix flour, baking powder, salt, butter, egg, milk, and pudding mix. Mix until smooth, and pour into greased 9-inch springform baking pan. Place well-drained peaches, peach juice, macaroons and gingersnap crumbs over top of batter.
• In a small mixing bowl, mix cream cheese, egg, peach juice, and sugar, and pour over cake mixture. Top with gingersnap crumbs.
• Bake for 45 minutes, or until golden brown and center is done. When cool, spread raspberry jam over top.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Steps:

• Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.
• Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden - the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
• Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.

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.

Steps:

• Quick Crepe Batter:
• Place the eggs, milk and oil into blender container, cover and process by pulsing several times.
• Add pancake mix and process until smooth. Scrape down sides of the container with a spatula; blend until smooth.
• Spray a 10" non-stick skillet with the non-stick spray.
• Heat the pan over medium-high heat. Remove the pan from the heat and pour 3-4 tablespoons crepe batter into the center of the pan, about 1/4 cup.
• Quickly rotate the pan tilting to coat the surface.
• Cook until the crepe's center and edges appear dry and lightly browned. Carefully turn the crepe over and cook the other side.
• Turn out the crepe onto a plate; cover to keep warm if desired.
• Repeat with remaining batter.
• Filling:.
• Combine cream cheese, powdered sugar and almond extract in a small bowl with hand mixer until smooth.
• Assembly:.
• Place a crepe on the serving plate, spread with two tablespoons of the cream cheese mixture; repeat with the next 6 crepes.
• Top off the crepe cake with the last remaining crepe. Cover and refrigerate.
• Bring to room temperature just before serving.
• Arrange peaches in a spoke-like fashion in the center; garnish with whipped cream along the outside edge. You could use fesh made whipped cream.
• Drizzle with raspberry jam.
• Cut into 6 or 8 wedges and serve with additional whipped cream and raspberry sauce.

Steps:

• Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
• Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
• Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
• In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
• Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.