Peaches.
This pastry has been familiar to me, though I'm sure to most others, since childhood. "Peaches" were a delicacy made on holidays and seemed like the most delicious dessert you could imagine.
Time has passed and now there are many new ingredients in the stores for a wide variety of desserts: mascarpone, vanilla pods, "Philadelphia" cheese, etc. However, this simple brownie still strikes me as something very delicious, homemade and festive.
I often remembered these cakes, but I was afraid that their recipe has already been irretrievably lost. However, recently my mother gave me her cookbooks, and in one of them I found a slightly yellowed sheet with partially blurred letters with the recipe of the cherished "peaches". My happiness was unbounded, and I hurried to the kitchen. The cakes turned out very homemade, delicious and cozy. If in your childhood there were such "peaches" and you want to feel their taste again, you are welcome.
Since time had slightly frayed the recipe sheet, I rewrote it. I now have two "peaches" recipes in my book, in case one wants to get lost.
Constituents:
Batter:
- flour - 400 gr.
- butter - 100 gr.
- eggs - 2 pcs.
- sour cream - 60 gr.
- sugar - 100 gr.
- baking soda - on the tip of a knife
stuffing:
- boiled condensed milk - - 1 can (400 g.) .
- butter - 100-200g .
- nuts (peanuts, walnuts, hazelnuts, almonds) - 10-11 pcs.
decoration:
- juice of 1 beet
- juice of 1 carrot
- sprinkling sugar
Preparing "Peaches" cakes:
Mix the sugar with the eggs and beat lightly.
Add the room temperature butter to the egg and sugar mixture and knead.
Then add the sour cream, baking soda and mix everything together.
Add the sifted flour and knead into a soft, elastic dough.
Divide the dough into 20-22 equal sized pieces. Roll each piece into a peach half and place on a baking tray (the tray can be lined with baking paper).
Bake in a preheated oven at 180 degrees until set - 15-25 minutes.
Meanwhile, mix the softened butter with the cooked sweetened condensed milk until smooth.
From the baked cookies, carefully cut out the middle.
Fill each half with filling, place a peanut inside and glue the halves together to form a whole brownie.
Peel the carrots and beets, grate them on the finest grater and use gauze or a fine strainer to press the juices out of the pulp.
Dip one half of a "peach" in one juice, the other in the other, then dip in sugar and place on a platter.
And dip one half of a "peach" in one juice, the other in the other, then dip in sugar and place on a platter.
If the brownies are made for children, you can stick a fresh leaf in each to give more resemblance to real peaches and serve.
Enjoy!
