Ingredients:
1 tsp vanillin
80 g butter
3.5 cups wheat flour
1 tsp baking powder
1 cup of sugar
2 tbsp. l. sour cream
2 eggs
Filling:
1 can of condensed milk
70 g walnuts
(or chocolate paste)
Decor:
2 carrots
70 g brown sugar
1 beetroot

Cooking:
1. To prepare shortcrust pastry, prepare the following products: flour (sift), room temperature butter, eggs, sugar and sour cream.
2. Beat eggs with sugar and vanilla.
Add butter, sour cream, half flour, baking powder.
Mix with a mixer, you get a soft dough base.
Add the remaining flour and knead a soft dough.
3. Divide the dough into 24 balls. Form hemispheres.
Put on a sheet covered with parchment and bake at 190 ° C for 15 minutes.
Cool the finished halves of future “peaches” on a wire rack.
Remove the middle from the halves.
4. For cream, boil a can of condensed milk for 2 hours in a saucepan with water, but you can also buy ready-made boiled condensed milk. I prefer to cook myself.
Mix half of the boiled condensed milk and finely chopped walnuts.
Fill the halves with cream.
Lubricate the edges with boiled condensed milk and glue the halves.
5. Peel carrots and beets for juicing, prepare sugar for sprinkling. Мелкий коричневый прекрасно подошёl.
Squeeze carrot juice on a juicer.
Squeeze beetroot juice, if you do not have a juicer, then grate the vegetables and squeeze the juice through cheesecloth.
6. When the halves of the “peaches” are grabbed, you can start decorating.
Dip the “peach” 2/3 in carrot juice and let it drain a little, then the uncolored part in beetroot juice and immediately roll in sugar.
Peaches are ready. Let them dry a little and you can serve.
From this amount of products, 12 cakes were obtained.
Enjoy your meal!