Raspberry And Peach Parfait Cake Recipes
RASPBERRY PARFAIT
It's a thrill to serve this one up, but making it is almost more fun! You layer three elements - whipped cream, pound cake and raspberry sauce - in a wineglass to make one delicate and slick looking dessert. Driving your spoon through all those tempting layers and pulling out a mouthful of sweetness is just about as much as a date can take. My favorite part of making the dessert is using the wineglass to cut out the cake circles. It takes me back to the days of pressing out Play-Doh cookies at preschool. Admit it, those were some good times! Anyway, the size of your wineglass is important: one that's much narrower at the top than at the middle won't work well because you'll wind up with cake circles that don't fill out the body of the glass. So choose a glass with pretty straight sides.
Provided by Dave Lieberman
Categories dessert
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together jam and water, set aside.
- Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass.
- In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks.
- Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.
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- Preheat the oven to 350F/177C. Line three, 8-inch cake pans with parchment paper and spray the sides with a baking spray.
- Prepare the cake layers first. Pour the buttermilk and cooking oil into a large mixing bowl and add the sugar, eggs, and vanilla and peach extracts. Mix on medium speed for a few minutes until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the wet and then mix on medium speed for about 1 minute, just until the dry ingredients are incorporated.
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- Bake the cake layers in the preheated oven for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake layers out of the pans and onto a wire rack to cool completely.
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