In Good Taste Recipes

Breskvice

Region: Croatia Contributor: Carol

These peach-shaped Croatian cakes have a filling of cocoa, dark rum, peach or apricot jam, walnuts, and milk. They are sprinkled with coarse white sugar mixed with peach brandy and food colouring. They are made for special occasions like Christmas, Easter, or weddings.

You need a few hours to prepare them, but it’s worth the effort!

Ingredients Dough

2 medium size eggs 60g butter (room temperature) ⅔ cup powdered sugar 1 cup all-purpose flour 1 pinch salt 5g baking powder ½ cup whole walnuts 1/3 cup ground walnuts 2 tsp vanilla extract 2 tbsp powdered sugar

Filling

½ cup apricot jam 40mL dark rum

Icing

½ cup cookie crumbs of your choice 2 cups hot milk Raspberry extract Pear extract White sugar 4 cups water

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Method

1. Start by making the dough. Beat eggs, sugar and butter with mixer, add in the other ingredients and knead a smooth dough. Wrap the dough in cling film and refrigerate for about 30 minutes.

2. From the dough, make small balls, approximately 10g in weight. Place the balls in a baking tin lined with baking paper.

3. Bake the balls in an oven preheated - 160°C for 15 - 20 minutes. Be sure not to overbake them as they should stay light and firm on top, only the bottom should get a colour.

4. Leave cookies to cool, for around 30 minutes, and then using a sharp knife pierce the cookies and make the holes from the bottom side. Save the crumbs as we will use them for the filling

5. To make the filling, combine all the ingredients and add the milk to get a thicker cream. The exact amount of the milk is not precise in the ingredient list as it depends on how thick your jam is. If it’s softer than you will add less milk.

If it’s very thick then you will probably need milk closer to 500 mls (2 cups).

6. Place the filling in a piping bag and fill each ball. Connect two balls together and leave in the fridge for 1-2 hours.

7. Pour about 500 mls (2 cups) of water into two containers; add raspberry extract to one bowl and pear extract to the other. Add in as much of the colouring as you need to achieve the desired shade of your choosing

8. Dip each ball sideways into one colour (pear) and then dip the top and bottom side to other (raspberry). Try to do this quickly, as dipping them for too long will make the balls soggy

9. Arrange the peaches on a paper towel. Once you have about 6, carefully roll them in a bowl of sugar. And repeat till you have finished

10. Place the peaches on a serving platter and air dry before serving.