These irresistible Peach Cakes are truly the showstoppers on a vintage Hungarian wedding.
The multi-layer cakes are wonderful, but as a child, I was more into these cakes because if they are decorated the right way, they look almost like real peaches, even if the taste of them has nothing to do with the fruit.
This recipe requires a bit more patience and attention, so I definitely do not recommend it for anyone who is looking for a recipe in the category of effortless baking. If you give it a go anyways, I promise you, that you will be so proud at the end, because you dedicate your time to creating real masterpieces.
Enjoy the whole process! Never be disappointed if some of the dough pieces crack during the baking, it happens to me as well, but it does not change the fact they will be super delicious and the decoration can help a lot on it.
With one of the images featuring this recipe, I ranked at a finalist / highly commended place in the Food Bloggers category of the prestigious Pink Lady Food Photographer Of The Year 2020 Awards. Scroll down to see the photo!
- 800 g flour
- 3 egg yolks
- 300 g lard on room temperature
- 250 g icing sugar
- 3 tsp baking powder
- 200 ml milk
- 150 g butter
- 50 g icing sugar
- 4 tbsp apricot jam
- 100 ml rum
- 150 g ground walnut
- 2 tbsp vanilla sugar
- 1 tbsp cocoa powder
- Biscuit middles
- Piping gel / edible glue
- Red, orange and yellow gel food colouring
- Caster sugar
- Marzipan leaves
- Mix the egg yolks, lard, icing sugar, baking powder and milk. Place the mixture into the fridge for 2 hours.
- Gradually incorporate the flour into the chilled mixture.
- Create 2cm diameter dough balls, place them on a lined baking sheet.
- Bake them in a pre-heated oven at 175 °C (fan) until they become light golden brown in about 10-12 minutes. The crust starts cracking a few seconds after this state, so watch them carefully, and maybe test a few to trial what is the right baking time before you send a big batch in the oven.
- Let the dough pieces chill for 1 minute, then use a teaspoon to remove a chunk of the biscuits, handling them from the flat side. You need to do this step while the biscuits are still warm because they will harden quickly and break easily. This is how we make enough room for the filling.
- Put the middles aside, we will use it for the filling.
- Mix the ingredients.
- Load the filling into a piping bag.
- Use two biscuits, pipe filling in the middle of each and stick them together along their flat side.
- Put 1-1 tablespoon of edible glue in 3 small bowls.
- Add red, orange and yellow gel food colouring to each.
- Use a clean brush (or cake decorating brush) to paint a little red, orange and yellow edible glue to each filled biscuit and cover them with caster sugar.
- Let them set on a lined baking tray.
- Decorate the peach cakes with marzipan leaves or real leaves, but make sure, you do not use any toxic plant parts!
- Keep the cakes in a sealed container (without living plant parts) to do not let them dry out and harden.