Holiday recipe: Peach cake with cream filling

Ingredients:

• 
  Sugar - 200 g


• 
  Butter 82,5% - 60 g


• 
  Eggs - 2 pcs.


• 
  Flour - 350 g


• 
  Sour cream 15% - 60 g


• 
  Baking powder - ½ tsp.


• 
  Condensed milk, fruit jam - to taste


• 
  Food or natural colors - yellow and red

Cooking method:

1. 
   Combine the eggs in the bowl with sugar and beat it with a mixer until a dense mass forms - it should drain from the corolla with a "ribbon"


2. 
   Add the mixture of soft butter and sour cream, again whisk well


3. 
   Enter the baking powder and flour. Add flour in batches, without stopping stirring. Watch for the consistency of the dough - it should be dense, wet, but not liquid


4. 
   With a little watering your hands, pull off the doughSmall lumps and form small balls. Lay the workpieces on a baking sheet lined with parchment, lightly press against the surface for stability


5. 
   Bake in an oven, heated to 180 degrees, for ten to twelve minutes. It is important that the blanks are not over-dried


6. 
   In the finished forms, make indentations


7. 
   For the filling, mix very thick boiled condensed milk and any fruit jam at a ratio of 4: 1


8. 
   Fill the halves with cream, fasten them in pairs and place in the fridge so that the filling becomes firm


9. 
   Prepare containers with dyes and sugar - you can use both food and natural supplements (carrot and beet juice)


10. 
    Dip the cakes completely into the yellow liquid, then partially into the red liquid. Roll them in sugar and refrigerate for several hours


11. 
    Such a dessert can be wrapped in a film and stored in the refrigerator for several days