Cake "Peaches" - the very taste of childhood! Classic and new recipes of peaches cakes


The ripe peach is tasty in itself.

If this cake, then doubly delicious.

Once a marvelous delicacy conquered only one kind.

Few people knew that it is very easy to prepare.

Recall the taste of childhood?

Peaches pastry - general principles of cooking

Peach dough is prepared shortbread on butter and eggs, baking powder is added. Depending on the recipe, it can go sour cream, milk. Cool mass is not necessary. Halves of peaches are molded immediately after kneading. Roll up small balls and spread on a baking sheet, slightly pressed.

The baked halves are removed, turned upside down and allowed to cool slightly. It is important not to overdo it. While the semi-finished product is still warm and soft, a little crumb for a “bone” is taken out with a spoon. In homemade peaches, you can make more holes so that they are juicier and sweeter.

Coloring and design of peaches

It is the appearance that makes these cakes not like the others. So that they really look like peaches, the treat must be properly arranged. Glued biscuit halves are stained. The ideal option is carrot juices with beets. But you can use food dyes.

Peaches are dipped completely in carrot juice, taken out and in two minutes some of the fruit is stained in beets. You can dip half or only a third. Then they just roll the cakes in fine sugar, give a little to dry. Similarly produce food dye staining.

Recipe 1: Classic Peaches with Condensed Milk

Such cakes were most often sold in candy shops and delighted with their taste. For the filling, boiled condensed milk and almonds are used, it can be replaced with walnuts.


• flour 3 glasses;

• 7 grams of ripper;

• 2 tablespoons sour cream;

• a glass of sugar;

• two eggs;

• vanilla;

• 80 grams of plums. oils.

For the filling, one can of boiled condensed milk and 8 pieces of almonds. Replace with other nuts as needed. Cooking

1. We break eggs, at once we add sugar to them. Omit the mixer and drive in, but not for long. It is enough to dissolve the grains and make the mass homogeneous.

2. Add to the egg mixture, first sour cream, then soft butter. Melt it undesirable.

3. Immediately pour the first glass of flour and mix everything well with a mixer.

4. Add the rest of the flour, mix the ripper to it. Perhaps the flour will need a little more or less, it all depends on the humidity of the product. The dough should learn smooth, soft.

5. We divide it into 16 identical pieces, from each we roll a ball in our palms, throw it on a baking sheet and press it a little, give it a hemisphere shape.

6. We bake a quarter of an hour at 190 ° C.

7. Give the doggie halves to cool, but not to the end.

8. Take a small spoon and select the pulp inside, making a depression for the “bone”.

9. We start peaches with boiled condensed milk; we also grease the edges around the hole for stickiness, but in a thin layer.

10. We stick the almond nut and glue the halves.

11. We make out peaches. How to do it beautifully, described a little higher.

Recipe 2: Peaches pastry with jam

Another version of cakes, for which it is better to use peach jam. If you can not take it, then fit apricot, apple, pear or any other. The dough is prepared in vegetable oil, take a refined, odorless product.


• 0.2 kg of sugar;

• 3 eggs;

• 8 grams of ripper;

• 100 ml of vegetable oil;

• 500-600 grams of flour;

• 100 ml sour cream;

• vanilla.

For registration jam.


1. Beat eggs with sour cream and sugar. Pour in vegetable oil. It can be replaced with melted fat or margarine, but in this recipe is undesirable.

2. Add flour. We mix it in advance with ripper and vanilla.

3. From soft dough we roll the balls. The size is slightly larger than a walnut.

4. We spread on the laid sheet for baking, cook in the oven for about fifteen minutes.

5. Take out the halves of the peaches, give a little cool, ten minutes is enough. If you hold it longer, the dough will be harder and begin to crumble. 6. With a teaspoon make the notches, leave the halves of the cookies until they cool down completely.

7. Fill the holes with jam, glue.

8. We make out peaches, we use natural juices or dyes.

Recipe 3: Exquisite Peaches Cake with Mascarpone

Option charming cakes with a delicious filling. Instead of mascarpone, you can use another cream cheese, for example, Philadelphia or Almette. From these ingredients, quite a lot of peaches are obtained, and, if necessary, in proportion to reduce the number of products.


• 500 grams of oil;

• 4 eggs;

• 1 packet of vanilla;

• 6 glasses of flour;

• 1.5 cups of sugar;

• 2 tsp. baking ripper;

• 200 grams of cream cheese;

• 380 grams of boiled condensed milk;

• Mint for decoration.


1. Immerse the oil in a combine and whip together with sugar. You can use a mixer or any other handy device.

2. Enter eggs one by one.

3. Add flour, immediately you can pour vanilla and a ripper into the dough. Stir, but not for long.

4. We roll the balls, the size is arbitrary, but between them they should be the same.

5. Bake in the oven, as in previous recipes.

6. Cool slightly. Spoon choose small holes for the filling.

7. While peaches were baked. It was necessary to prepare the cream. Just combine cream cheese and condensed milk. To taste, pour vanilla or pour in a little rum, half a spoon is enough. Stir.

8. Fill the peaches, make out. For beauty stick mint leaves, you can, along with small sprigs.

Recipe 4: Peaches pastry with butter cream

Recipe Peaches pastry according to GOST. But it was not always prepared in this way, new and equally interesting options of delicacy appeared.


• 525 grams of flour;

• 75 grams of plum oil .;

• 210 grams of sugar;

• 85 grams of sour cream;

• 15 grams of ripper;

• 20 grams of vanilla sugar;

• two eggs.

For cream:

• 110 ml of milk;

• 30 grams of powder;

• 75 ml of heavy cream;

• 35 grams of almonds and 10 whole; • 20 grams of flour;

• 95 grams of oil;

• 1 yolk;

• 55 grams of condensed milk.


1. Beat the butter until fluffy, gradually introduce sour cream to it.

2. In another bowl, mix the eggs with sugar, you can beat a little, but not necessarily to foam.

3. Combine both masses, enter the baking powder, mixed with flour and vanilla sugar. Make a soft dough.

4. As in the previous recipes, form halves of peaches. Ideally, this is done through the scales, you should get 20 things.

5. Bake until tender at 200 degrees.

6. We take out a little crumb from the biscuit, leave the fruit to cool it completely.

7. Leave 10 almond nuts whole, chop the rest.

8. Mix milk with cream, flour, powder and yolk, boil over small fire until thick. Cooling down.

9. Add to the custard condensed milk with whipped butter, pour chopped almonds.

10. Fill the halves with cream, put in a whole nut, glue and remove for a couple of hours to cool.

Recipe 5: Peaches Pecan Pie

Variant of the amazing peach filling. Sandy cake mix can be prepared according to any of the recipes. This filling is enough to fill 10 peaches.


• 1 can of boiled condensed milk;

• 100 grams of walnuts;

• 0.5 tsp. Roma;

• 70 grams of butter.


1. Remove the oil in the heat in advance, so that it is soft.

2. Fry the nuts, cool. Put on a hard surface and roll over the cores with a rolling pin several times.

3. Mix oil with condensed milk, whisk.

4. Add roasted nuts to the cream and rum.

5. Fill the halves of peaches, make out according to the instructions given at the beginning of the article.

Recipe 6: Peaches Cake with Chocolate Filling

Option cakes with choux chocolate cream. Cocoa powder is used for cooking. Sand halves can be prepared according to any of the recipes. Ingredients for 14-15 peaches.


• 500 ml of milk;

• 3 scoops of cocoa powder; • 200 grams of oil;

• 50 grams of flour;

• 3 eggs;

• 140 grams of sugar;

• vanilla.


1. Combine cocoa with flour and sugar, stir to prevent lumps in the cream.

2. Beat the eggs, add the flour mixture and vanilla. It is better to use the saucepan right away.

3. Pour in the milk and set it on the stove.

4. Cook the cream until thick, constantly stirring so that the mass does not burn. Cooling down.

5. Beat soft oil until fluffy foam, a spoonful of custard.

6. Beat the filling until smooth.

7. Fill peaches with chocolate cream, color and roll in sugar.

Peaches pastry - tips and tricks

• If a dye is used for dyeing peaches, the taste of the solution can be improved. Milk is recommended instead of water. For flavor in the solution, you can add any essence, rum.

• It is recommended to dissolve dry dye in a small amount of water in a small amount of water and add dropwise. This makes it easier to control the intensity of the solution.

• If a cream made from dairy products was used to fill the cakes, then the dessert needs to be stored in the refrigerator. Products with jam can be kept for several days at room temperature.

• Pieces of cookies that are removed for the “bone” do not need to be thrown away. You can add a spoonful of cream or jam in them, stir and make a cake like a potato.

• The taste of beets is quite pronounced and not very pleasant. Instead, for coloring the side of the cake in red, you can use some berry juice, for example, cherry.

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