This recipe is good because any peaches are suitable for it – fresh or canned. Sometimes canned ones are even better, because they are softer, sweeter and additionally impregnate sour cream cakes with their own syrup.
Ingredients
For cakes:
- Flour - 150 g
- Chicken eggs - 4 pieces
- Sugar - 150 g
- Butter - 20 g
For cream:
- Sour cream - 400 g
- Powdered sugar - 100 g
- Peaches - 3-4 pieces
- Citric acid - 1 pinch
Step-by-step cooking recipe
Beat the eggs into a thick foam and gradually add sugar, continuing to beat.
Add flour and whisk again at minimum speed until smooth.
Lubricate the bowl with oil, pour out the dough and cook the biscuit for an hour in the "Baking" mode.
Slice the sponge cake when it cools down.
Whisk sour cream with powdered sugar and citric acid until fluffy.
Smear the cakes, adding pieces of peaches, and send the sour cream to soak in the refrigerator.
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