Peach Cakes
10 servings
80 minutes
Peach pastries are a delicate and aromatic treat that captivates with their appearance and taste. Their history traces back to European home baking traditions, where the aesthetics of desserts play as significant a role as flavor. These pastries create the illusion of ripe peaches using natural colorants—carrot and beet juice. Soft biscuit halves soaked in creamy condensed milk filling perfectly complement the crunchy nut surprise inside. The sweet and velvety taste is enhanced by subtle vanilla notes, creating a harmony of textures. This treat not only delights with its execution but also becomes a central element of cozy family tea gatherings, celebrations, and meetings with loved ones.
1
Beat the eggs with sugar. Add 60 g of softened butter. Beat, then add sour cream and vanilla sugar. Beat again.
- Chicken egg: 2 pieces
- Sugar: 200 g
- Butter: 260 g
- Sour cream 15%: 3 tablespoons
- Vanilla sugar: 1 teaspoon
2
Add the sifted mixture of flour and baking powder. Mix and let the dough rest for a while.
- Wheat flour: 500 g
- Baking powder: 1.5 teaspoon
3
Form a not too thin sausage from the dough, cut it into equal pieces, and shape them into balls.
4
Cut each ball in half. Place the halves on a greased baking sheet or one lined with parchment paper.
- Butter: 260 g
5
Bake halves for 15 minutes at 180–200 degrees until done. Let cool slightly.
6
For the cream, whip boiled condensed milk with 200 g of softened butter.
- Boiled condensed milk: 1 jar
- Butter: 260 g
7
Use a teaspoon to slightly scoop out the center of the pastry halves. Place a piece of nut in the holes. Generously coat with cream. Stick the halves together in pairs.
- Walnuts: 50 g
- Boiled condensed milk: 1 jar
8
Extract juice from grated raw carrots. Paint pastries with a brush. Grate raw beets and place in a cheesecloth tampon. Use this tampon to brown the pastries and sprinkle with sugar.
- Carrot: 1 piece
- Beet: 1 piece
- Sugar: 200 g