Recipe
Peach Shortcake with Vanilla Whipped Cream
Serves:
Ingredients:
2 sticks unsalted butter, melted and cooled slightly, plus more for buttering the dish
6 large eggs, at room temperature
2 tablespoons milk, at room temperature
1 1/3 cups plus ¼ cup granulated sugar
2 cups all-purpos flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup peach schnapps
8 peaches, peeled and cut into wedges
1 cup heavy cream
½ cup confectioners' sugar
1 teaspoon pure vanilla extract
6 large eggs, at room temperature
2 tablespoons milk, at room temperature
1 1/3 cups plus ¼ cup granulated sugar
2 cups all-purpos flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup peach schnapps
8 peaches, peeled and cut into wedges
1 cup heavy cream
½ cup confectioners' sugar
1 teaspoon pure vanilla extract
Directions:
Preheat
the oven to 375 degrees. Generously butter a 9-by-13-inch glass
baking dish. In a large bowl, using an electric mixer, beat the eggs
with the milk until frothy. Add the 1 1/3 cups of granulated sugar
and beat at high speed until the mixture is thick and pale, about 7
minutes.
the oven to 375 degrees. Generously butter a 9-by-13-inch glass
baking dish. In a large bowl, using an electric mixer, beat the eggs
with the milk until frothy. Add the 1 1/3 cups of granulated sugar
and beat at high speed until the mixture is thick and pale, about 7
minutes.
In
a medium bowl, sift the flour with the baking powder and salt. Fold
the dry ingredients into the beaten egg mixture, then fold in the
melted butter until incorporated. Spread the batter in the prepared
dish and bake in the center of the oven for about 30 minutes, until
the cake is golden. Transfer to a rack and let cool.
a medium bowl, sift the flour with the baking powder and salt. Fold
the dry ingredients into the beaten egg mixture, then fold in the
melted butter until incorporated. Spread the batter in the prepared
dish and bake in the center of the oven for about 30 minutes, until
the cake is golden. Transfer to a rack and let cool.
Meanwhile,
in a medium bowl, mix the remaining ¼ cup of granulated sugar with
the peach schnapps. Stir in the peaches and let stand at room
temperature for at least 15 minutes, stirring occasionally.
in a medium bowl, mix the remaining ¼ cup of granulated sugar with
the peach schnapps. Stir in the peaches and let stand at room
temperature for at least 15 minutes, stirring occasionally.
In
a bowl, whip the cream with the confectioners' sugar and vanilla
until firm. Cut the shortcake into squares and serve with the peaches
and whipped cream.
a bowl, whip the cream with the confectioners' sugar and vanilla
until firm. Cut the shortcake into squares and serve with the peaches
and whipped cream.
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