Peaches Cakes

Peaches Cakes

Ingredients

Flour – 3 cups;

Butter – 80 g;

Sugar – 1 glass;

Baking powder – 1 tsp;

Vanillin - on the tip of a knife.

For the inside

Boiled condensed milk – 1 can;

Almonds – 7-12 pcs.

For decoration:

Mint - optional.

• 359 kcal
• 35 min.
• 35 min.

Photo of the finished dish

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Step-by-step recipe with photos

Almost everyone is familiar with such cakes from their youth. Neither adults nor children will remain indifferent towards them. To make the cakes look like real peaches, we will use only natural dyes in production - beet and carrot juice.

Prepare the necessary products.

Beat eggs with sugar. Add sour cream, room temperature butter and vanilla. Beat a little more with a mixer. Add 1 cup flour and baking powder. Beat until smooth.

Add the remaining flour and knead the dough. You may need a little more or a little less flour, depending on the quality of the flour. The dough should turn out soft.

Line a baking sheet with parchment paper. Divide the dough into approximately 16 pieces. The number of pieces will depend on the size you want the peaches to be. Use your hands to form dough balls. Place them on a baking sheet and press down lightly with your palm so that they become flat on one side and take the shape of a hemisphere.

Preheat the oven to 190°C and bake the cakes for 15 minutes.

Leave the finished peach halves to cool slightly. Then, using a teaspoon or coffee spoon, you will need to remove the core from the dough so that there is a recess for the inside.

Fill each peach half with boiled condensed milk. Grease the edges of the dough with cream so that the halves can be easily secured together. Place almonds on one of the halves.

Secure the peach halves together.

To make the cakes look like real peaches, you will need to squeeze the juice from the carrots and juice from the beets. Also prepare some small sugar.

First dip each cake in carrot juice. Leave for 2-3 minutes. Then dip the cake again in carrot juice (not 100%, but only 2/3), and then in beet juice. The cake should not be completely dipped into beet juice, but only approximately 1/3 or 1/2. After this, roll the peaches in sweet sand.

Leave the peaches to dry for about 30 minutes. If you wish, you can decorate the peaches with mint sprigs.

How to create a peach cake using a step-by-step recipe with photos

My childhood happened at a time when Peach cake was constantly decorating any formal table. A very simple-to-make, but very tasty dish amused all the kids with its taste, and the adults with its unusual appearance.

But time passes, and this dessert has been replaced by other sweets. It seems to me that this was completely undeserved. Therefore, the time has come to remember this recipe, prepare cakes and amuse the children, and, naturally, yourself with a very tasty, wonderful and unusual dessert.

Peach cake

Ingredients

Let's start production

Preparing the dough

1. First you need to separate the whites from the yolks.
   
2. Place 4 yolks in a deep bowl. Add a pinch of salt and 100 g of sugar.
3. Mix everything well with a whisk or fork until smooth. Add vanilla sugar. You can change it to 2 tsp. vanilla extract. Add 100 g of sour cream and mix everything thoroughly again until the sugar is completely dissolved.
   
4. Sift 380 g of flour into a separate bowl.
   
5. Add 1 tsp to the sifted flour. baking powder and mix.
6. Dip 150 g of butter in flour and grate. To make grating easier, use frozen butter and dip it into flour while grating.
   
7. Mix the grated butter and flour well so that there are no lumps.
8. Pour the sour cream-egg mixture into the flour, grated with butter.
   
9. Knead the dough with a spatula or fork.
10. When the flour has absorbed the main liquid, you can put the dough on the table and continue kneading it with your hands.
    
11. While kneading, we try to gather the dough into a ball. There is no need to knead for a long time, as soon as you get everything together into a single lump, the dough is ready.
    
12. Cover the dough with cling film or put it in a bag and put it in the refrigerator for at least 30 minutes to harden.

Preparing the cream for the insides

1. Combine 200 g of boiled condensed milk with 150 g of Mascarpone cheese. If you cannot find such cheese, use softened butter. Beat it into a fluffy foam and add the ingredients there.
   
2. Mix the cheese and condensed milk properly until smooth. You can stir with a mixer, or with a spoon or spatula.
3. Place the finished cream in the refrigerator until it thickens a little.

Preparing natural dyes for cakes

1. To do this, grate the carrots on a small grater and squeeze them through 2 layers of gauze.
   
2. We do the same with beets.
   

Bake and shape peaches

1. Wash the walnut shell halves under running water and dry. Lubricate each half with vegetable oil.
   
2. Take a small part (about 1/5) of the chilled dough. Roll the dough into a sausage.
   
3. Cut the sausage into small pieces (I get about 6 pieces from one sausage). Roll the pieces into careful balls.
   
4. We crush any ball in our hands and turn it into a flat cake. Cover the prepared half of the walnut shell with a flat cake and level it on the table so that it forms a neat “cap”.
   
5. Place the shells covered with dough on a baking sheet lined with parchment paper.
   
6. Place the cakes in an oven preheated to 190° for 10 minutes. It is important that the cakes retain the whitish cap on top.
   
7. When the finished cakes have cooled slightly, carefully remove the walnut shells.
   
8. Fill the half with the prepared cream, making sure to coat the edges with a thin layer. Place a nut in the middle.
   
9. We do the same with the other halves.

Peaches cakes are ready!

Video recipe

I invite you to watch a video of making the beloved Peaches cakes. By reviewing the video, you can make sure that all the steps are correct. Also, you will see the secrets of decorating and serving dishes.

Adviсe

There are also several methods for forming a perfect hemisphere for a cake.

Method 1: Roll the cut piece of “sausage” into a beautiful, even ball. Using a very sharp knife or pizza cutter, cut the ball in half. In this way, we will get very even and beautiful halves.

Method 2: Divide the same piece of “sausage” in half, and roll each individual piece into a small ball. Place it on the surface and press along the edges. Thus we form halves for our Peaches.

Peaches Cakes

Cooking: 50 minutes

Preparing peach cakes.

I remember these peach-shaped cakes with golden brown sides from my youth, from the school cafeteria and candy stores. I always liked them quite a lot.

You can buy these cakes now, or you can prepare them at home.

I admit, I have long wanted to try this recipe, but for some reason it seemed to me that cooking peaches was labor-intensive and time-consuming. In fact, it turned out that everything was very simple, fast and even a little funny.

Some tips

Don't dry out the cookies

It is important that the cookies are soft on the inside, but not soggy. Once you are sure the cookies are ready, remove them from the oven. If you overdry the cookies, the finished cake will be the driest, with deepest cracks and uneven coloring, because the impregnation will be absorbed unevenly.

The inside must be thick

Condensed milk for cream must be thick. The same principle must be followed when choosing apricot jam.

Cake coloring

Beetroot or cherry juice can be used as a reddish impregnation.
You can use confectionery coloring and combine it with apple juice. This time I used Alkermes liqueur. You can use carrot juice or confectionery coloring with apple juice as an orange coloring. I remembered the ruddy, red-sided summer fruits and decided to simply soak them in apple juice and pulp. I think with the pale beige sides the cakes look even more like actual fruit.

PS: there is really nothing complicated in this recipe.

Ingredients

for test

for decoration

for cream

How to make Peaches Cakes

Combine sugar and eggs in a suitable container.

Beat the eggs into a homogeneous mass; the egg mass should flow from the whisk like a ribbon, not drops.

Add softened butter, sour cream, salt and vanilla extract to the egg mixture. Mix everything until smooth.

The butter will separate, don't let that bother you.

Add sifted flour and baking powder. Mix everything well with a spatula.

In the standard, flour and baking powder must first be combined and mixed well, so the baking powder will be most moderately distributed in the dough.

Your dough should be soft, but it shouldn’t be very sticky to your hands.

If the dough is very sticky, you can add a little more flour.

Form the dough into balls and place them on a parchment-lined baking sheet. The balls must be placed at a distance of 2-3 cm from each other, because during baking they will increase in size.

If necessary, your hands can be moistened with water, oil, or lightly sprinkled with flour.

The balls should be the size of a small walnut, weighing about 35 g.

Place the baking sheet in an oven preheated to 180ºC and bake the cookies for 10-15 minutes.

It is important not to overcook it in the oven - the finished cookies must be immediately removed from the oven.

You can check readiness with a toothpick or simply by breaking the cookies in half.

This time I didn’t take enough care of the cookies and they came out too dry. This is immediately noticeable by the golden color, deep cracks and hard surface of the cookies.

The right cookies should be pale in color, without deep cracks, and have a fairly soft texture when pressed. As the cookies cool, they will be at their hardest on the outside.

Place the cookies on a wire rack and let them cool until warm.

At this step, you can arrange the cookies into pairs of suitable size and shape.

While the cookies are still warm, turn them over and make a hole in the bottom.

This can be done using a special fruit knife or a regular teaspoon.

Combine condensed boiled milk with apricot jam and mix everything well.

We fill each half with cream, while you can lightly grease the entire base with cream.

We connect our halves in pairs and lightly press them against each other.

You can put the pieces in the refrigerator for 10-20 minutes, or you can decorate them right away.

For decoration, you need to prepare three containers: with juice, liqueur and sugar.

First, dip the workpiece in apple juice and soak it on all sides. We hold each side for almost a few seconds.

Then we dip our “peach” into the reddish liquid and paint 1/2-2/3 of the surface. So that one side of the cake remains light, and the rest of the surface is reddish. Here anyone can determine the impeccable ripeness of the “fruits”.

Next, we lower the workpiece into a container with sugar and roll it on all sides.

If the workpieces absorb liquid very much and the sugar collects in lumps, then before adding sugar, the workpieces can be lightly blotted with a cardboard towel.

If you overdry the cookies in the oven, then the soaking time can be slightly increased.

The peach cakes are ready.

If desired, they can be decorated with mint leaves.

Cake “Peach”

At the moment, the “Peach” cake no longer seems as divine as it did in childhood. Probably because of the abundance of goodies. But for me this cake remains one of my favorite delicacies.

Beat eggs with sugar.

Add vanilla sugar, sour cream, butter at room temperature, beat again.

Dump in the sifted flour and baking powder. Knead elastic, soft dough. (Exactly 1 kg of dough comes out of the indicated quantity of goods.)

Divide the dough into 20 parts (50 g each).
Form “peach halves” and place on a parchment-lined baking sheet.

Bake cookies in an oven preheated to 180 degrees for about 20 minutes. (Mine burst slightly, but now I understand that my oven is still overheating.)

Allow the liver to cool.
Then clean out the middle of each one. I do this with a butter knife. There will be a lot of crumbs left when all the cookies are done. I couldn’t bring myself to throw it away. I poured it into a jar. You can later make cheesecake from this crumb.

Let's start making the cream.
Soak almonds in warm water for 10 minutes.

Peel the almonds. Set aside 10 nuts, grind the others in a blender.

Beat the yolk with sweet powder.

Add sifted flour.

Pour in milk and cream. Beat lightly with a whisk.

Pour into a saucepan with a thick bottom.

Place on low heat. Cook the cream until thick.

Pour crushed almonds into the hot custard and stir. Allow to cool completely.

Beat softened butter with condensed milk.

Continuing to beat, add one spoon of custard at a time.

Let's start assembling the cake.
Fill the cookies (“peach halves”) with cream. Lightly coat the sides.

Add 1 nut and combine the halves of the cake with the cream. Repeat with all the cookies.

Place the cakes on a plate and refrigerate for 30 minutes.

Now dyes. Peel the carrots and grate them on a small grater. Scald the cranberries with boiling water. (To color the cakes, the reddish berries can be replaced with beets, but the berries add a slight sourness.)

Rub the cranberries through a strainer.

Dip one side of the cake in reddish dye, the other in orange. Roll the cake in sugar.

Place the “Peach” cakes on a plate and refrigerate for at least 6 hours, preferably 12.

4

Can you use food coloring in the berries and beets?

Can you use food coloring in the berries and beets?

Of course you can, if it’s more convenient for you. Divide according to the annotations and that’s it

I really love these cakes))) I shape the halves in a different way: My measure for the cake is the cap of a plastic bottle, i.e. a full lid of dough is the norm for one half. Then I roll a ball from which I make a flat cake. Later I put this cake on TOP of the walnut shell mat, behind the previously greased mixture. butter. Bake for 10-15 minutes. 200 degrees. When it has cooled a little, I carefully remove the shell from the dough. Rub the edges of the halves a little on a grater to smooth the edges. It’s more convenient on shells - you don’t need to pick out the middle later, and all the blanks come out with a similar shape. Maybe someone will need my experience)))))

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