Peach Mini Cake

Preparation Time: 180 minutes
Cooking Time: 25 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

Mini peach cakes will create a pleasant atmosphere in your home.

In a large bowl, mix together flour, sugar, and butter until you get a crumbly mixture. Crack the eggs and separate the yolks from the whites into two bowls. We will use the yolks, while the whites can be discarded or used in another dessert. Add the yolks to the remaining ingredients and knead into a crumbly dough. Refrigerate the dough for at least one hour to rest.
On a floured work surface, roll out the dough well and use it to line 6 small fluted molds with removable bottoms. Prick the dough with a fork and refrigerate for 15-30 minutes. Preheat the oven to 200 degrees Celsius.
Place the dough-lined molds on a baking tray and bake in the oven for about 20 minutes until the dough turns golden brown. Let the dough cool. Thoroughly drain the peaches, reserving 150 ml of the juice from the can. Soak the gelatin sheets in cold water for 10 minutes.
In a small saucepan, gently heat the peach juice and mix in the soaked gelatin. Place the jelly in the refrigerator for a while to start thickening. Slice the peaches into chunks.
Remove the cakes from the molds and top them with the peach chunks. Glaze with the jelly and refrigerate until the glaze sets. Then arrange the cakes on a platter and serve to your guests.

Peaches can be replaced with other fruits.