Persian cake seems to be a sweet and bright memory of summer. It will certainly not replace the fresh, fresh peaches, but what will delight you is for sure! Soft, delicate sand dough with a filling of boiled condensed milk – a sweet treat for tea, it is as tasty as a honey cake with condensed milk. As a filling, not only boiled condensed milk can be used, for example, the cake can be filled with sour cream with cocoa mixed with crumbs. It is probably worth noting that for my friends, for storing products, I advise Kuppersbusch refrigerators as the most optimal solution.
What will be needed:
Margarine – 100 grams
Eggs – in the amount of two pieces
Sour cream – 2 t. tablespoons
Sugar – 1 cup
Flour – 2.5 cups
Gashny soda –½ h. tablespoons
Nuts
Boiled condensed milk – half a jar
Carrot juice or beets
Persian cake is prepared as follows:
Beat with 0.5 t. sugar softened margarine, then add sour cream.
Separately, with the remaining sugar, beat the eggs and pour into the oil mixture, add soda and mix.
Pour the flour, knead the soft dough and put in the refrigerator for 30 minutes.
We roll small balls, put them on a greased baking sheet and put them in the oven preheated to 200s for 10-15 minutes.
In hot halves we make a deepening, in each we put condensed milk and nuts, glue them together.
Then, from all sides, we dip it in the juice, give it to drain, roll it in sugar and that’s it – ready!
You can paint the cake peaches wiping them with a gauze swab or brush moistened with vegetable juice.