Wedding peach cakes come alive when two filled halves receive their red-yellow colour and sugar coating. They resemble fruit on the platter, but the walnut-and-jam centre quickly reveals the trick.
Method, step by step
- Knead shortcrust pastry, form walnut-sized balls and bake until light. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Gently hollow out the bottom, mix the crumbs with jam, nuts and cocoa. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Fill and glue two hemispheres together. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Paint it peach, roll in granulated sugar and decorate with leaves. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
Practical tips and common mistakes
- Carve out the hemispheres while still warm, they crack more easily when cold.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
