Peaches

4 whole eggs
200 ml oil
1 cup milk
2 cups sugar
2 tbsp vanilla sugar
1 tsp baking soda
6 tbsp flour

 

 

All ingredients mix together, blend well and let stand 2 hours.

Later add more flour, that much so you can form little balls size of a walnut.
Arrange them in a baking pan and bake in oven at moderate heat.

Let balls cool, then each cut on lower side and hollow out  with a knife, making a pit in each ball.
Crumble the pastry.
Make a filling of crumbled pastry mixed with 2 tbsp of jam, add 2 tbsp of milk, 2 tbsp of cocoa powder, 3 tbsp of sugar and 200 ml of rum.

Each hollowed part fill in with filling and assemble two pieces.

Paint with red beet juice, dip in  slightly beaten eggwhite and roll in granulated sugar.

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