Mexican peach cookie cake is a special type of cake used in weddings or Christmas parties in Mexico. To experience your country culture, why don’t you try this cake?
Ingredients for 4 Servings
Pecan seeds 115 gr
Slurry 225 gr
85 gr sugar powder
Essence of vanilla 2 teaspoons
Wheat flour 280 gr
Roasted nuts in the kitchen for about 5 minutes and then let them cool in a zip bag and rolled the peach paste. Boil the melted butter and place it in the dough, add sugar and vanilla essence, mix well. Next for the flour, salt, and pecan seeds to hit at medium speed, turn off the machine.
Take the dough out, stuff it 1 more time, then wrap it, put it in the fridge for 1 hour. 20 minutes before baking, take out the dough. Turn on the oven at 350 degrees F. Put stencils on the baking tray. Squeeze the round cake and put it in the oven for 17-19 minutes.
After baking, take it out for about 10 minutes. Prepare 1 bowl of dough and roll it into a bowl, sifting to let it down.
That’s done. The cake has a delicious, fat flavor with the taste of pecans and sweet sugar. If you don’t use it all, remember to put it in a glass jar and cover it.