Cakes “peach” filled mascarpone

Cakes “peach” filled mascarpone


For the pastry:
400 g butter
300 g of sugar
4 eggs
1 h. L. vanilla
1.5 kg of flour
2 h. L. baking powder

For filling:
250g mascarpone
400 ml condensed milk
½ tbsp Roma
300 g of crushed cookies

For decoration:
fresh mint

For the yellow / orange “peaches”:
1 cup milk
50 drops of yellow food coloring
2 drops of red food coloring

For red “peaches”:
1 cup milk
20 drops of yellow food coloring
60 drops of red food coloring


1. Preheat oven to 180 degrees. Lay a baking parchment.

2. Beat the softened butter with the sugar, add the eggs and vanilla, mix well.

3. In a separate container, combine the flour and baking powder, add the remaining ingredients, knead the dough. Using a tablespoon of dough to form a hemisphere, put on a baking sheet and bake in the oven for 10 minutes.

4. When the pastry has cooled down with the flat side to cut out the middle for filling this part do not throw it useful.

5. Beat cream cheese with condensed milk, add the rum, leftovers from the cookie crumble and also add.

6. Fill the halves stuffed biscuits and put them in whole peaches.

7. Take three saucers, one pour sugar, two others – dyed milk. Lower the halves into the milk and then into sugar, color can be adjusted by itself.

8. put the cake in the pan, leave for 1 hour. make it dry. Then serve.

Bon Appetit!

Cakes peach filled mascarpone

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