Description
This Russian Peach Cake features a fluffy sponge cake layered with fresh peaches, whipped cream, and a unique peach zefir marshmallow filling. The combination of sweet peach preserves and light cream creates a refreshing and elegant dessert perfect for peach season or special occasions.
Ingredients
Sponge Cake:
- 6 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1 tsp baking powder
Peach Spread:
- 1 1/2 cups peach preserves
- 1/2 cup sweet white wine
Whipped Cream:
- 1 1/2 cups chilled heavy cream
- 1 cup confectioner’s sugar
- 1 tsp vanilla extract
Zefir (Peach Marshmallow Filling):
- 3/4 cup water, divided
- 1/4 cup peach gelatin (peach-flavored Jello)
- 2 tsp agar gelatin
- 2 cups sugar
- 1 tbsp lemon juice
- 3 large egg whites
- 2 large peaches, diced
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line three 8-inch (20-cm) cake pans with parchment paper for easy cake removal.
- Make Sponge Cake Batter: In a large bowl, whisk together the 6 eggs, 3/4 cup sugar, and 1 tsp vanilla extract on high speed for 4 to 6 minutes until the mixture is pale and voluminous. In a separate bowl, sift together 1 cup all-purpose flour, 1/4 cup almond flour, and 1 tsp baking powder. Gently fold the dry ingredients into the egg mixture until fully incorporated without deflating the batter.
- Bake Sponge Cakes: Divide the batter evenly among the three prepared pans. Bake for 20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean. Let the cakes cool completely, then carefully use a serrated knife to split each layer in half, creating six layers total.
- Prepare Whipped Cream: In a large bowl, whip 1 1/2 cups chilled heavy cream, 1 cup confectioner’s sugar, and 1 tsp vanilla extract for about 3 to 4 minutes until stiff peaks form. Set aside in the refrigerator until ready to use.
- Make Peach Spread: Combine 1 1/2 cups peach preserves with 1/2 cup sweet white wine in a small bowl and mix well.
- Prepare Peach Gelatin Base for Zefir: In a small saucepan, combine 1/4 cup water and 1/4 cup peach gelatin (peach Jello). Heat over medium heat, stirring occasionally, until the gelatin completely dissolves. Set aside.
- Cook Agar Syrup for Zefir: In a separate saucepan, combine 1/2 cup water and 2 tsp agar gelatin. Heat over medium heat and bring to a simmer until the mixture thickens to an applesauce-like consistency. Gradually add 2 cups sugar and continue heating over medium heat until the syrup boils. Boil the syrup for 2 minutes to achieve the proper consistency.
- Whip Egg Whites: Using a stand mixer, whisk 3 large egg whites on high speed for about 1 minute until soft peaks form.
- Combine Hot Syrup and Egg Whites: With the mixer running on medium speed, slowly pour the hot agar syrup into the egg whites in a steady stream. Then add the dissolved peach gelatin mixture and 1 tbsp lemon juice. Continue whisking on high speed for 6 to 8 minutes until the mixture thickens considerably and pulls away from the sides of the bowl, forming a glossy, marshmallow-like consistency. Optionally, add peach-colored food coloring to enhance appearance.
- Assemble the Cake: Lay down one sponge cake half on your serving plate. Spread a layer of the peach preserves mixture over the cake, followed by a generous layer of whipped cream. Top with the second sponge cake half and repeat the layers as you continue assembling. On the final top layer, spread more peach preserves, then pipe a thick layer of the zefir marshmallow using a piping bag fitted with a star tip. Press the diced peaches gently into the marshmallow layer and decorate the top with dollops of zefir.
- Chill and Serve: Refrigerate the assembled cake for at least one hour to allow the flavors to meld and the zefir to set firmly. Keep refrigerated until serving to maintain freshness and texture.
Notes
- Ensure the eggs for the sponge cake are at room temperature for better volume when whisking.
- You may substitute almond flour with finely ground almonds if almond flour is not available.
- A sharp serrated knife works best for splitting the cake layers without crumbling.
- Use chilled heavy cream to help achieve stiff peaks faster when whipping.
- If peach preserves are unavailable, substitute with an equal amount of fresh peaches cooked down with sugar and lemon juice.
- Handle the hot sugar syrup carefully to avoid burns when making the zefir.
- The zefir can be flavored with other gelatin flavors or natural peach extracts for variation.
- Refrigerate leftovers promptly and consume within 2-3 days for best freshness.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Cake
- Method: Baking
- Cuisine: Russian
