Step-by-step recipe for peach cake

Ingredients and preparation

Kitchen appliances

Prepare all the items in advance so that your Peaches cakes turn out great: a baking sheet with a non-stick coating with a diagonal of 25 cm, deep bowls (several pieces) with a volume of 200 to 800 ml, spoons (teaspoons and tablespoons), baking paper, kitchen scales or another measuring cup, cotton or linen towels and several paper towels, a juicer (food processor attachment), a medium sieve and a metal whisk. Among other things, it will be better if you prepare a blender or mixer with the ability to switch speeds to quickly and easily knead the dough for your “peaches.”

You will need

Dough

Did you know? Instead of sour cream, you can take heavy (more than 30%) cream in the same amount and lightly beat it before starting cooking. Also, make sure that the butter is fresh and free of mold, as it plays an important role in preparing the dough.

Filling

• 400 ml boiled condensed milk;
• 2 table. l. walnuts or almonds.

Decoration

• 1 medium carrot;
• 1 small beet;
• 2 table. l. granulated sugar.

Important! If you have regular, unboiled condensed milk, boil it directly in the can in boiling water for about 3 hours or add a cream thickener that is sold in stores, but even in this case, an ideal result is not guaranteed.

Peaches cookies with sour cream and chocolate filling

Ball-shaped cookies, almost like a cake, filled with cocoa and sour cream, inspired by peaches, are baked on a baking sheet in the oven.

For preparation we will need the following ingredients:

• 700 grams of flour
• Two eggs
• Half a teaspoon of salt
• Half a teaspoon of soda
• One glass of sour cream
• Two glasses of sugar

Filling composition:

• Sugar - to taste
• Currant juice - to taste
• Four tablespoons of cocoa
• Two glasses of sugar
• Two glasses of sour cream

Preparation

The first step is to thoroughly knead the dough. Prepare a baking sheet, grease it with margarine or butter, and cover the working surface of the baking sheet with parchment paper. Make small balls of dough (about the size of a peach) and place them gradually on a baking sheet. There must be a distance between the balls.

Place the baking sheet with the balls in the oven (during baking, the temperature should be at least 180 degrees so that the balls do not crack). Place a baking sheet in the center of the oven, so the top will brown at the same time and the bottom of the spheres will not burn. Readiness should be determined by color. Meanwhile, while the first batch of cookies is cooling, prepare the second baking sheet for the oven.

When the spheres are finally ready, before they have cooled, carefully cut out the center with a knife (use the crumbs from the centers as a filling). This must be done so that the hemisphere remains practically empty. Now you should move on to preparing the filling for the cookies. Thoroughly mix sour cream, sugar and cocoa with a whisk. Grind the cut out crumbs from the spheres thoroughly, add them to the cream, and mix. The filling for the peaches should be viscous, not particularly dry and not very liquid.

Fill the spheres with the filling you just prepared, glue each cookie together, giving it the shape of a peach. Then dip each peach in currant juice or jam, while the cookies are wet, roll them in sugar.

Cooking sequence

Preparation

1. Mix the baking powder with the flour, then pour it into a sieve over a bowl.
2. After this, sift the resulting dry mixture at least 2 times.
3. Remove butter and sour cream from the refrigerator.
4. Cut the butter into small pieces and leave it to melt.
   Did you know? You can easily soften the oil by placing it on a warm radiator in winter, and in the open sun in summer. However, remember that you want the butter to be soft, but not melted.

Dough

1. Pour granulated sugar into eggs and mix with a whisk.
2. After this, we put the mixture to beat at high speed in the blender.
3. After a minute, add sour cream or cream, beat again for about 30 seconds.
4. Without turning off the device, add butter and vanillin.
5. Continue blending for about 2 minutes, then turn the blender to medium speed.
6. Add one third of the flour and wait until the mixture is thoroughly mixed.
7. Then we remove the blender and pour out the remaining flour - we do the last stage of kneading by hand.
8. After kneading, let the dough rest for about 15 minutes.
   Important! The dough for “Peaches” cakes should be homogeneous, soft and not crumble in your hands. If this does not happen and it is too dense, add a tablespoon of water and knead the mass again, and in the case of a more liquid dough, simply sift in a little more flour.

Bakery

1. Heat the oven to a temperature of 180 degrees.
2. Line a baking sheet with parchment paper and carefully trim the edges.
3. We make balls from the dough (the size depends on your preferences) and place them on paper.
4. Having laid out all the blanks, lightly press them in to make them semicircular and the bottom of the cakes is flat.
5. Place the baking sheet in the oven and bake the cakes for approximately 15 minutes.
6. Let the finished baked goods cool directly on the baking sheet or transfer to a plate.
   Did you know? How to check this type of test for readiness? Watch the cakes through the glass window in the oven door: as soon as the pieces have become an appetizing rosy color and their surface is slightly cracked, immediately pull the baking sheet out. Our goal is not to dry out the cakes because they still need some handling.

Preparing the decoration

1. Squeeze the juice first from the carrots, then (in a separate bowl) from the beets.
2. Place granulated sugar in a blender grinder and crush it a little.
3. Then pour the resulting fine sugar with dust onto a wide plate.
   Important! In cases where the juice obtained from vegetables is not bright and rich enough, you can add a little natural food coloring of the appropriate color to it.

Assembly

1. Using a tea or coffee spoon, cut out a recess in each piece from the flat side, in the middle.
2. Then place a spoonful of condensed milk into the resulting niche, place a nut on top and press down.
3. After this, we connect the two halves of the dough pieces into one whole and round cake.
4. Check for stickiness and, if necessary, add condensed milk so that the cake does not fall apart.
5. Dip the finished ball completely into carrot juice and leave to dry for a minute or two.
6. After this, soak the cake in the same juice again, but only partially, about half.
7. Again, let the cake dry a little, and then dip it about one-third in beet juice.
8. Immediately after this, roll the resulting beauty in fine granulated sugar.
9. That's all, we collect all our preparations into cakes in this way and let them dry thoroughly.

Ready! I'm sure you enjoyed creating such amazing and colorful products with your own hands, so feel free to continue experimenting. You can decorate such a cake in a classic way: with sprigs of fresh mint, which are very similar to peach leaves, as well as a scattering of various berries - this way your baked goods will attract even more well-deserved attention. Serve the baked goods on one rather cramped dish to give the impression of juicy peaches in a vase.

Classic Peaches cookie recipe with photo

This is a basic peach cookie recipe. It can be varied in different ways using your favorite filling.

• half a stick of butter;
• a glass of granulated sugar;
• 2 eggs;
• 3 tbsp. spoons of sour cream;
• 2.5 cups flour;
• sweet filling - jam or condensed milk;
• baking powder;
• juice from carrots and beets.

Soften the butter, add granulated sugar and grind. Beat in the eggs, pour in the sour cream, stir gently.

Combine baking powder with flour, pour into prepared mixture, make dough. Place it in the cold and keep it for twenty minutes.

Then form balls with a diameter of about five centimeters from the chilled dough. Lightly squeeze them on both sides with your fingers so that they take on the shape of an oval. Place on a baking sheet, spreading oiled paper on it.

Preheat the oven in advance. Bake at 200 degrees for about a quarter of an hour.

Cut the baked balls into two halves. Scoop out a little of the middle with a teaspoon to make a notch. Put any sweet filling in it - melted chocolate, condensed milk, cream or jam. Blind together.

Soak the surface of the cookies a little with carrot and beet juice to imitate the color of a real fruit. Then roll in sugar. To enhance the effect, decorate each cookie with mint leaves.

Cooking process

1. Prepare leaves for decoration in advance. You can take regular ones from house plants. First wash the leaves, then pat them with a towel.
2. Break the chocolate into pieces and place in a container. Melt in a water bath.
3. Apply chocolate to the back of the leaves. Then separate the last one. As a result, you have an interesting decor.
4. Now make the dough. To do this, beat the eggs with sugar with a mixer at high speed. Then add butter (softened), zest from one orange, starch, vanillin, sour cream, cocoa and salt. Then stir.
5. Quench the soda with acetic acid. Then add to the total mass.
6. Sift the flour. Gradually mix it into the mixture. Then knead the elastic dough. Cover it with film. Refrigerate for about thirty minutes.
7. Divide the dough into equal pieces (about thirty grams each).
8. Roll them into balls. Place them on a baking sheet (pre-lined with baking paper) at a short distance from each other.
9. Bake in an oven preheated to two degrees for twenty minutes. Afterwards, cut out the centers of the warm pieces with a sharp knife. Cool them down.
10. Then prepare the filling. To do this, grind the middle into crumbs. Then add boiled condensed milk and the zest of the second orange. Stir the mass.
11. Fill the cakes with the resulting mixture. Then glue them together in pairs. Then put it in the refrigerator for an hour.
12. Take a flat dish. Add sugar.
13. Dissolve two teaspoons of chocolate in half a glass of warm boiled water.
14. Brush the solution onto the hardened Peaches cookies. Then dip it in sugar.
15. Then place all the products on a flat saucer. Be sure to attach a chocolate leaf to each one.

Video recipe for “Peach” cake

The video shows a detailed process of baking Peaches cakes, as well as a step-by-step sequence of actions when decorating the products.
Take advantage of the ideas! I hope you liked the recipe, and I will stay with you a little longer to recommend a few more simple recipes for absolutely not simple cakes. For example, few people can refuse eclairs, which we are used to buying at exorbitant prices in stores, so it would be useful to familiarize yourself with the recipe and take note of it. In addition, try making amazing and very unusual pasta, famous for its slightly unusual, but very pleasant taste. I also can’t help but mention the real hits of Soviet times: the “Kartoshka” cake and the crispy classic “Korzinochka” cake. And of course, I can’t resist writing about my favorite delicacies - profiteroles with filling, which you just have to try to remain a fan for life. Bon appetit everyone! I hope you will write some reviews about the above recipe, and also share your experiences regarding baking and decorating peach cakes. Have a nice day and more happy moments!

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Recipe for Soviet cake Peach with condensed milk and nuts

Children and adults love this option the most. Peaches cookies with condensed milk have a special taste, and that’s all because there’s a surprise hidden inside – a delicious nut.

• half a kilo of flour;
• 60 g butter;
• 2 tbsp. spoons of fat sour cream;
• a pair of eggs;
• glass of sugar
• vanillin;
• lemon acid;
• any nuts;
• boiled condensed milk;
• beet juice;
• carrot juice;
• mint leaves.

We pass the root vegetables individually through a juicer. If there are no such household appliances in the house, grate the vegetables and squeeze the juice through cheesecloth.

Beat the eggs, adding sugar, vanillin, citric acid. Then place sour cream and soft butter in the same container and continue beating until smooth.

Add baking powder to flour. Pour into the total mass, knead the dough until it is homogeneous. Leave covered in film for half an hour in the refrigerator.

Peach cake from the Soviet past with condensed milk

Now we are preparing our favorite childhood delicacy with cream.

• half a pack of margarine;
• a stick of butter;
• half a can of condensed milk;
• egg + one yolk;
• 2 tbsp. spoons of sour cream;
• 2.5 cups flour;
• soda;
• beet juice.

Soft margarine, mix sour cream. Then beat the egg and yolk with granulated sugar. Combine both masses together and mix. Add flour and soda. Make the dough and cut it into 20 equal pieces. Shape each into a ball and cut.

Place on a baking sheet and bake. Then cool the cookies, remove the core, and crumble the pieces.

We prepare the cream from soft butter with condensed milk, whisking it gently. Then mix the cream with the crumbs so that they soften and become almost invisible in the total mass.

Place a teaspoon of cream into the cavity of each cookie. We simultaneously lubricate the surfaces that we will connect to each other. We mold the halves and leave to soak for 10 minutes. Then dip in vegetable juice and sprinkle with sugar.

Stage three is the most important

All that remains is to make our cookies look like real peaches from the branch. Ruddy, velvety, red-yellow-orange. You can often find a recipe that recommends “bringing up the shine” with food coloring diluted in milk.

But the juices of bright orange carrots and burgundy beets will color your baked goods just as much.

And rightly so: a homemade recipe - no chemicals (there is plenty of this stuff in store-bought sweets). So take your vegetables, a fine grater and some cheesecloth - and go ahead! Squeeze each juice into the bowl provided for it, without mixing. We dip our peaches in carrot juice, then “bloom” with beet juice. And while they are still wet, roll them in sugar. For complete verisimilitude, you can also make leaves: sprigs of mint or lemon balm are perfect.

After sprinkling, let the peaches dry thoroughly. If the filling is creamy, put them in the refrigerator so that the cream hardens and securely holds the halves together. And then - on the table. And don’t be surprised if next time you have to bake them in double quantities!

Second delicacy option

First stage: preparing the dough

A tender and fluffy dough is obtained if you use the following, quick and relatively cheap recipe:

• Butter or margarine – 100 gr.
• Beetroot, carrot and apple juice
• Baking powder – 1 tsp.
• Egg – 2 pcs.
• Sour cream – 100 gr.
• Flour – 2.5 cups
• Sugar for sprinkling
• Redcurrant jam
• Juice from 0.5 lemon
• Almond

1. In a mixer, beat softened butter with sugar. You can add a little vanilla sugar.
2. As soon as the mass becomes airy and white, add one egg at a time.
3. Add sour cream and beat well.
4. Mix the sifted flour with baking powder and gradually add 1 tbsp. at a time.
5. Remove the dough from the mixer bowl and roll it with your hands. Our grandmothers always said: “Dough loves the warmth of your hands.” Form the dough into a ball and put it in the refrigerator for 30-40 minutes.
6. Roll out the cooled dough into a sausage and cut into pieces. We form them into balls the size of a walnut.
7. Grease a baking sheet with oil or line it with parchment paper. Cut the balls into two even halves and place them cut side down.
8. Preheat the oven to 200 degrees Celsius and bake the Peaches cookies for 10-15 minutes.

Stage two - filling

Let's start preparing the filling. The filling for peaches should imitate the taste of a real peach - sweetish with a slight sourness.

An excellent option is an almond nut, which will imitate a “real stone”.

So, to prepare the filling, you can use condensed milk, sour jam, or both together. Shall we try?

As soon as the cookies are baked, carefully remove them from the baking sheet and use a spoon to cut out the centers to the side - they will be useful to us for the filling. While the Peach liver is cooling, we will start preparing the delicious filling.

In a blender, grind the centers into crumbs, mix it with red currant jam and fill the centers with it. Place one almond in the middle.

The third stage is formation

1. Peaches cookies should look natural. Therefore, let's start designing it.
2. Pour granulated sugar onto a flat plate and add the juice of half a lemon to it and mix.
3. We take carrots, beets and a green apple. Cut the ingredients into cubes.
4. First, grind the carrots and beets in a blender. Then carrots and apples.
5. From the resulting mass we obtain juice, which we pour into two separate bowls.
6. We take the Peaches cookies with our hands and first dip half of them in carrot juice and apples. To give the peach rosy sides, place it in a second bowl containing beetroot and carrot juice. Roll in sugar.

Place the finished Peaches cookies on a fruit bowl and decorate them with fragrant mint or lemon balm leaves. You can imitate “real fruit tails” by attaching a sweet straw to each fruit that looks like a twig.

If you liked our recipe, share it with your friends on social media. networks. Bon appetit!

Peach cake with apricot jam

Andy Chef is a famous food blogger. Baking according to his recipes always turns out tender and incredibly appetizing. He also has his own way of preparing “peaches.”

• 200 g sugar;
• 2 eggs;
• 60 g butter;
• 60 g sour cream;
• 350 g flour;
• baking powder;
• boiled condensed milk;
• apricot jam;
• carrot juice;
• beet juice;
• Art. spoon of vegetable oil.

Beat the eggs with sugar until they form a ribbon. Then, continuing to beat, pour sour cream and soft butter into the eggs. Then add flour and baking powder. Make a sticky, tender dough.

Wet your palms with water or spread with vegetable oil. Take a piece of dough and roll into balls. Place them on a baking sheet covered with parchment. Bake for up to 12 minutes at a temperature of 180 degrees.

Make a hole in the bottom of the cooled cookies using a teaspoon.

Stir condensed milk with apricot jam. Fill the cavities in the cookies with the mixture from the piping bag. Glue the butter cookies together and place in the refrigerator to harden the filling.

Squeeze juice from vegetables separately. Dip the cookies for a second in carrot juice and the other in beet juice. Sprinkle with sugar and let the vegetable juice absorb a little so that the baked goods become tender.