Croatian Peach Cakes (Breskvice) | Chasing the Donkey

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Breskvice has been a part of our lives ever since I can keep in mind. They’ve been one among the many sweets out there at each one among our Croatian household occasions. How and why does this occur? There’s a clandestine Mom’s dessert community that management the sweets for each Croatian occasion.

Their most well-liked technique of communication is a landline phone, considerably low tech, and love ~~gossiping~~ talking for hours every day. One among the subjects of dialogue is who’s making what dessert. After prolonged debate and dialogue, they hit their respective kitchens and produce Breskvice, together with a ridiculous quantity of different sweets, for us all to take pleasure in at our Croatian occasions.

I’ve all the time liked how they appear to be peaches however are literally a cake! The Child Donkey loves these, and we all know you’ll too.

They appear so fancy – but, are easy to make. Give these little Croatian peach muffins a whirl in your subsequent gathering.

Substances

Little Peach Cakes

6 massive eggs, separated
3/four cup powder (confectioners) sugar
1 tablespoon vanilla sugar
7 tablespoons (100 grams) softened unsalted butter
2 teaspoon peach brandy (non-compulsory)
Juice of 1 lemon
2 half cups pastry flour
2 teaspoons baking powder

Filling

2 teaspoons cocoa
2 teaspoons. darkish rum
2 cups peach or apricot jam
1 to 2 tablespoons milk
1 half cups floor walnuts

Ornament

1/four cup water
Pink meals coloring
1/four cup peach brandy
Yellow meals coloring
half cup coarse white sugar

Directions

Little Peach Cakes

In a big bowl, beat egg yolks, confectioners’ sugar, and vanilla sugar, till it turns into frothy
Add the brandy, softened butter & lemon juice. Beat it until it’s all mixed
In a second bowl, whip the egg whites till stiff
Take 1/four of the egg white combine and fold to the first combination, then fastidiously fold in the remaining whites, watch out as to not deflate the egg whites
In a 3rd bowl, whisk collectively the flour and baking powder. Sift it over the batter 1/Three at a time – you should be cautious, so you retain the egg whites stiff and to not deflate them
Cowl the combination and refrigerate for 1 hour
Warmth oven to 180°C (350°F)
Utilizing your arms, take about one teaspoon of batter and roll right into a ball
Place every ball 2cm aside on a baking tray, lined with baking paper
Bake for six to eight minutes – till solely very gentle golden in colour
Permit them to chill fully
As soon as cool, take a pointy knife, minimize a circle on the backside of every peach cake, being cautious to not poke by the different facet, and scoop out the insides, saving the crumbs in a separate bowl (that is wanted for the filling)

Make The Filling

Place the cake crumbs in a meals processor and add the cocoa, rum, jam and one tablespoon of milk
Course of till properly combined. Switch to a medium bowl and blend in the walnuts and remaining 1-tablespoon of milk. The filling needs to be moist – if not add a contact extra milk
Fill every gap of the little muffins. Take the different half of the cake and sandwich them collectively
Repeat with remaining cake
Place 1/four cup water in a small bowl and add two drops crimson meals coloring, mixing properly
Place 1/four cup peach brandy in one other small bowl and add two drops yellow meals coloring, mixing properly
Place half cup sugar in one other small bowl
Take one cake and shortly dip it midway into the crimson food-coloring bowl
Then dip the different half shortly into the yellow food-coloring bowl
Roll cake in sugar
Place every cake on a layer of baking paper and permit to dry

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