Ingredients For Breskvice Peach Shaped Cake

This recipe makes around two-dozen little peach cakes.

Little Peach Cakes

• Six large eggs, separated
• 3/4 cup confectioners sugar
• 1-tablespoon vanilla sugar
• 4 ounces (100 grams) softened unsalted butter
• Two teaspoons peach brandy (optional)
• Juice of 1 lemon
• 2 1/2 cups pastry flour
• Two teaspoons baking powder

Filling

• Two teaspoons cocoa
• Two teaspoons of dark rum
• 2 cups peach or apricot jam
• 1 to 2 tablespoons milk
• 1 1/2 cups ground walnuts

Decoration

• 1/4 cup water
• Red food coloring
• 1/4 cup peach brandy
• Yellow food coloring
• 1/2 cup coarse white sugar

How to make Little Peach Cakes

• In a large bowl, beat egg yolks, confectioners’ sugar, and vanilla sugar, until it becomes frothy.
• Add the brandy, softened butter & lemon juice. Beat it is all combined
• In a second bowl, whip the egg whites until stiff
• Take 1/4 of the egg white mix and fold to the first mixture, then carefully fold in the remaining whites, be careful as not to deflate the egg whites
• In a third bowl, whisk together the flour and baking powder. Sift it over the batter 1/3 at  a time –  you must be careful, so you keep the egg whites stiff and not to deflate them
• Cover the mixture and refrigerate for 1 hour
• Heat oven to 350degrees Fahrenheit or 180 degrees celsius
• Using your hands, take about one teaspoon of batter and roll into a ball
• Place each ball 2cm apart on a baking tray, lined with baking paper
• Bake  for six to eight minutes – until only very light golden in color
• Allow them to cool completely.
• Once cool, take a sharp knife, cut a circle on the bottom of each peach cake, being careful not to poke through the other side, and scoop out the insides, saving the crumbs in a separate bowl (this is needed for the  filling)

Make the filling

• Place the cake crumbs in a food processor and add the cocoa, rum, jam and one tablespoon of milk.
• Process until well mixed. Transfer to a medium bowl and mix in the walnuts and remaining 1-tablespoon milk. The filling should be moist – if not add a touch more milk
• Fill each hole of the little cakes. Take two cakes and sandwich them together
• Repeat with remaining cake
• lace 1/4 cup water in a small bowl and add two drops red food coloring, mixing well
• Place 1/4 cup peach brandy in another small bowl and add two drops yellow food coloring, mixing well.
• Place 1/2 cup sugar in another small bowl
• Take one cake and quickly dip it halfway into the red food-coloring bowl
• Then drop the other half quickly into the yellow food-coloring bowl
• Roll cake in sugar
• Place each cake on a layer of baking paper and allow to dry

Want real fruit? Make kick-ass fruit juice with a quality juicer like this. 

When you make these little peach cakes, let us know what you think. Or, if you have a better idea, please let us know, we love learning new tips and tricks.