Description
This Russian Peach Cake is a delightful layered dessert featuring a light almond and all-purpose flour sponge cake, rich peach preserves blended with sweet white wine, airy whipped cream, and a unique peach-flavored zefir marshmallow topping. The cake is assembled beautifully with diced fresh peaches and chilled to perfection, creating a luscious multi-textured experience that is perfect for special occasions or summer gatherings.
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 Filling
- 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)
- 3/4 cup water (divided: 1/4 cup and 1/2 cup)
- 1/4 cup peach jello
- 2 tsp agar gelatin
- 2 cups sugar
- 1 tbsp lemon juice
- 3 large egg whites
Garnish
- 2 large peaches, diced
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) and line three 8-inch (20-cm) cake pans with parchment paper to prepare for baking the sponge layers.
- Make the sponge cake batter: In a large mixing bowl, whisk the eggs, sugar, and vanilla extract on high speed for 4 to 6 minutes until the mixture becomes pale and fluffy. In a separate bowl, sift together the all-purpose flour, almond flour, and baking powder. Gently fold the dry ingredients into the egg mixture until fully combined.
- Bake the sponge layers: Evenly divide the batter among the three prepared pans. Bake for 20 minutes or until the cakes are golden brown and a toothpick inserted comes out clean. Let cool completely before slicing each layer in half horizontally with a serrated knife to create six thinner layers.
- Prepare the whipped cream: In a chilled large bowl, whip the heavy cream with confectioner's sugar and vanilla extract for 3 to 4 minutes until stiff peaks form. Keep refrigerated until assembly.
- Mix the peach filling: Combine the peach preserves and sweet white wine in a small bowl to create a flavorful, spreadable filling.
- Prepare the peach gelatin: In a small saucepan, dissolve the peach gelatin in 1/4 cup (60 ml) water over medium heat until fully melted. Set aside.
- Make the agar syrup: In another saucepan, combine the remaining 1/2 cup (118 ml) water with agar gelatin. Heat over medium heat until it simmers and thickens to an applesauce-like consistency. Gradually add the sugar, continuing to cook until the syrup boils; maintain boiling for 2 minutes.
- Whip the egg whites and combine with syrup: Using a stand mixer, beat egg whites on high speed until soft peaks form. With mixer running on medium speed, slowly pour the hot agar syrup in a steady stream into the egg whites. Add the dissolved peach gelatin and lemon juice last. Increase speed to high and whip for 6 to 8 minutes until the mixture thickens and pulls away from the bowl sides, forming a thick zefir marshmallow. Optionally add food coloring.
- Assemble the cake: Starting with a sponge layer half, spread peach filling evenly, then cover with a generous layer of whipped cream. Top with the next half sponge layer and repeat layers of peach preserves and whipped cream. Cover the cake with a thick layer of zefir marshmallow and press diced fresh peaches gently on top. Repeat the process for remaining layers, finishing with dollops of zefir on top as decoration.
- Chill and serve: Refrigerate the assembled cake for at least one hour before serving to allow flavors to meld and set. Keep refrigerated if not serving within a few hours to maintain freshness.
Notes
- Ensure all cake pans are evenly lined with parchment for easy removal of delicate sponge layers.
- For best results, use chilled heavy cream and cold bowl when whipping to achieve stiff peaks.
- The zefir marshmallow needs careful temperature control of the syrup; do not over-boil agar syrup to avoid bitterness.
- Peach preserves can be substituted with fresh peach puree if preferred, but preserves provide a consistent texture and sweetness.
- This cake should be kept refrigerated due to whipped cream and gelatin layers and consumed within 2-3 days for best taste and safety.
- Use a serrated knife to slice the sponge cake layers smoothly without tearing.
- If desired, add a few drops of natural peach or orange food coloring to the zefir to enhance color.
