Peach Cakes from Soviet Childhood
6 servings
90 minutes
Peach pastries are a nostalgic dessert that lovingly preserves the taste of childhood. Their history dates back to Soviet times when housewives created true culinary masterpieces with minimal ingredients. These soft, airy biscuit halves filled with creamy filling charm with their tenderness and lightness. The taste of the pastries reminds one of summer fruits, while the sugar coating adds a pleasant crunch. They not only delight sweet lovers but also decorate festive tables with their realistic appearance. Served chilled, their sweet aroma and juicy filling make every tasting moment special. This dessert is perfect for family gatherings, meetings with friends, or simply to immerse oneself in warm childhood memories.
1
About one to two hours before cooking, take the butter out of the fridge and cut it so that it becomes soft by cooking time.
- Butter: 100 g
2
Pour condensed milk into a bowl and add 60 grams of butter. You can add peach flavoring. Mix well with a spatula and place in the refrigerator to thicken.
- Condensed milk: 0.5 jar
- Butter: 100 g
3
Mix the eggs and 100 grams of sugar, whisk well until white. Add 40 grams of softened butter, sour cream, vanilla sugar, baking powder and whisk again.
- Chicken egg: 1 piece
- Sugar: 150 g
- Butter: 100 g
- Sour cream: 1 tablespoon
- Vanilla sugar: pinch
- Baking powder: 7 g
4
Add flour and knead the dough: the amount of flour can be more or less, the dough should be pliable but not stick to your hands.
- Wheat flour: 250 g
5
Preheat the oven to 180 degrees. Grease the baking sheet with a thin layer of vegetable oil or line it with paper.
6
Divide the dough into twelve to sixteen parts (an even number), shape each part into equal balls, flatten them, and place them on a baking sheet with some space between each.
7
Bake at 180 degrees for about 15 minutes (until slightly golden).
8
Remove the peach halves from the oven and let them cool for a couple of minutes to avoid burning your hands. Then, immediately (as they become fragile later) use a spoon to scoop out the center from the bottom of the cupcakes. Start carefully from the edge and gradually remove the maximum amount of dough — this way more cream will fit. But do not poke through; be careful.
9
Take the cream out of the fridge, crush the cut parts of the biscuit into crumbs, add to the cream and mix well. Fill the peaches so that the halves stick together (you can place nuts, fruits, pieces of peaches in the middle if desired). Spoon the cream into the centers and cover them with each other without pressing. Arrange them tightly in a mold. Send back to the fridge for another 10 minutes.
10
In 2 bowls, dissolve the dyes (better to do this with gloves), about a pinch or drop of color in 50 ml of water: the less water, the more saturated the color will be. You can add peach syrup or liqueur. In a third bowl, pour in 50 grams of sugar. Quickly dip the peaches first in red for 2/3 of the surface, then in yellow so that it intersects with red; and immediately into sugar. Leave in the fridge for at least an hour until the cream hardens completely and it's ready to eat.
- Red food coloring: 1 teaspoon
- Yellow food coloring: to taste
- Sugar: 150 g