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1
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.
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2
Place pans on baking sheet.
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3
Using electric mixer, beat 1/2 cup butter and sugar in large bowl until light.
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4
Add eggs 1 at a time, beating well after each addition.
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Mix in vanilla.
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6
Sift flour, baking powder, baking soda and salt over mixture in bowl.
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Mix slightly, then add buttermilk; beat until combined.
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Divide batter among prepared pans (about scant 1/2 cup each).
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9
Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes.
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10
Transfer pans to rack; cool 5 minutes.
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11
Push up bottoms of pans to release cakes.
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Cool cakes on rack.
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13
Puree thawed raspberries with their syrup in processor.
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14
Strain through sieve set over bowl, pressing on solids to extract liquid.
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15
(Cakes and berry sauce can be made 1 day ahead.
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Cover cakes and store at room temperature.
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Cover sauce and chill.)
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18
Combine peaches, fresh raspberries and 4 tablespoons sugar in medium bowl; toss to blend.
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Let stand until juices form, about 30 minutes.
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20
Beat cream, vanilla and remaining 2 tablespoons sugar in medium bowl until stiff peaks form.
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21
Using serrated knife, cut cakes in half horizontally.
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22
Lightly sift powdered sugar over cake tops.
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23
Place 1 cake bottom on each of 6 plates.
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Top each with peach mixture, dividing equally.
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25
Spoon cream atop each.
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Cover with cake tops.
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27
Spoon raspberry sauce around cakes.
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28
*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.
