Croatian Recipe: Little Peach Cakes (Breskvice)
Breskvice has been part of our lives ever since I can remember. They have been one of the many sweets available at every one of our Croatian family events. How and why does this happen? There is a clandestine Mothers dessert network that control the sweets for every Croatian event.
Their preferred method of communication is a landline telephone, somewhat low tech, and love
gossiping speaking for hours each day. One of the topics of discussion is who is making what dessert. After lengthy debate and discussion, they hit their respective kitchens and produce Breskvice, along with a ridiculous amount of other sweets, for us all to enjoy at our Croatian events.
I’ve always loved how they look like peaches but are actually a cake! The Baby Donkey loves these, and we know you will too.
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
- 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
- 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.