Peaches cakes with boiled condensed milk

Name: Peaches cakes with boiled condensed milk
Total time: 40 min
Yield: 7
Ingredients: 3 cup Wheat flour; 2 Eggs; 1 cup Sugar; 60 g Butter; 2 tablespoon Sour cream; 1 teaspoon Baking powder; 1 teaspoon Vanilla sugar; 200 g Boiled condensed milk; 50 g Walnuts; 100 ml Juice

Bright, beautiful, originally designed, made from ordinary products! Peaches cakes with boiled condensed milk inside look very similar to real peaches. When they lie on a dish, they are indistinguishable from this fruit, especially from afar. These cakes look very beautiful and will decorate any table!

261

12178

Maya Clark

Recipe author

Peaches cakes with boiled condensed milk

Calories

568kcal

Protein

12g

Fat

18g

Carbs

86g

*Nutrition per serving

Ingredients

Servings: 7

3cup

2

1cup

60g

2tablespoon

1teaspoon

1teaspoon

Boiled condensed milk

200g

Walnuts

50g

Juice

100ml

Step-by-step preparation

Cooking time: 40 mins

STEP 1
How to make peach cakes with boiled condensed milk? Prepare your food. Take natural, high-quality butter, without vegetable fats, that complies with GOST. Remove it from the refrigerator ahead of time; it should be soft enough to be easy to whip. You can take ready-made condensed milk or cook it yourself at home.
STEP 2
First of all, prepare the shortbread dough. How to make the dough? Take a bowl and beat the eggs into it. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add sugar and beat it with eggs until fluffy and light.
STEP 3
Add vanilla sugar to the whipped mixture.
STEP 4
Then add sour cream and softened butter, beat everything again until smooth. Sour cream is suitable for any fat content, as long as it is natural.
STEP 5
Sift the wheat flour separately and mix it with baking powder. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Start adding flour to the beaten egg mixture, spoonful at a time.
STEP 6
Start kneading the dough.
STEP 7
The dough should end up being elastic, soft, not particularly tough, but not liquid either. It should keep its shape well. Therefore, you may need more or less flour than stated in the recipe - be guided by the consistency of the dough.
STEP 8
From the dough, form halves of “peaches” - blanks similar to gingerbread cookies in the form of hemispheres. Place them on a baking sheet lined with baking paper.
STEP 9
Bake the cakes in an oven preheated to 200°C for about 20 minutes until golden brown. Baking time will depend on the features of your oven.
STEP 10
After baking the peaches, cool slightly and use a spoon to make a depression in the lower, flat part.
STEP 11
Place half a walnut and a spoonful of boiled condensed milk into the cavity. Also coat the entire bottom part of the peaches with condensed milk.
STEP 12
Then glue the halves together. It should look like whole peaches.
STEP 13
Now, using beet and carrot juices, paint the sides of the peaches (preferably with a silicone brush), trying to achieve maximum resemblance to the real fruit. Then roll the cakes in fine sugar and place on a plate. Bon appetit!