Nellie Melba’s Gâteaux

Name: Nellie Melba’s Gâteaux
Yield: Serves 6–8
Ingredients: 3 tablespoons (3 x 15 ml spoon) water; 2 teaspoons (2 x 5 ml spoon) baking powder; ½ teaspoon (2.5 ml spoon) salt; 5 oz (150 g) icing sugar; 5 tablespoons (5 x 15 ml spoon) groundnut oil, plus extra for greasing; 2 oz (50 g) cornflour; 2 large eggs (size 1–2), separated; 1 tablespoon (15 ml spoon) lemon juice; finely grated rind of 1 lemon plus 1 tablespoon (15 ml spoon) lemon juice; 4 medium-size fresh peaches; ½ pint (300 ml) double or whipping cream; 4 oz (100 g) plain flour; 3 tablespoons (3 x 15 ml spoon) redcurrant jelly; 12 oz (350 g) fresh raspberries

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

The great chef Escoffier invented Paêche Melba for the famous singer Dame Nellie Melba. The delicious combination of peaches, cream and raspberries has inspired me. Quick to make, this is a fine, light cake with a smooth texture. It is filled with peaches and cream and topped with glazed raspberries. Could anyone resist it?

Ingredients

For the cake

4 oz (100 g) plain flour
2 oz (50

Cake
Vegetarian

Method

Preheat the oven. Oil two 7–8-inch (18–20 cm) sandwich tins, line with discs of oiled, greaseproof paper and dust with flour. To make the cake, sift the dry ingredients together in a bowl. Mix the oil and