Name: Russian Peach Cake Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 1 h 55 min
Cuisine: Russian
Ingredients: 6 large eggs; 3/4 cup sugar; 1 tsp vanilla; 1 cup all-purpose flour; 1/4 cup almond flour; 1 tsp baking powder; 1 1/2 cups peach preserves; 1/2 cup sweet white wine; 1 1/2 cups chilled heavy cream; 1 cup confectioner’s sugar; 1 tsp vanilla extract; 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; 2 large peaches, diced

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Introduction

Russian Peach Cake is a delightful layered dessert featuring light sponge cake, luscious peach filling, fluffy whipped cream, and a unique marshmallow-like topping called zefir. This cake is perfect for summer gatherings or any time you crave something fruity and elegant.

The image shows a tall, layered cake with five golden brown sponge cake layers. Between each sponge layer are smooth, light pink and creamy white frosting layers, alternating in color and texture. The top layer is decorated with evenly spaced, soft pink meringue dollops and a few small green mint leaves. The cake sits on a white ornate cake stand with hanging crystal decorations, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
3/4 cup sugar
1 tsp vanilla
1 cup all-purpose flour
1/4 cup almond flour
1 tsp baking powder
1 1/2 cups peach preserves
1/2 cup sweet white wine
1 1/2 cups chilled heavy cream
1 cup confectioner’s sugar
1 tsp vanilla extract
3/4 cup water (divided)
1/4 cup peach jello
2 tsp agar gelatin
2 cups sugar
1 tbsp lemon juice
3 large egg whites
2 large peaches (diced)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line three 8-inch (20-cm) cake pans with parchment paper.
Step 2: For the sponge cake, whisk the eggs, sugar, and vanilla on high speed for 4 to 6 minutes until pale and voluminous. 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 combined.
Step 3: Divide the batter evenly among the three pans and bake for 20 minutes, or until golden brown. Let the layers cool completely, then slice each layer in half with a serrated knife to create six thinner layers.
Step 4: For the whipped cream, whisk the chilled heavy cream, confectioner’s sugar, and vanilla extract for 3 to 4 minutes until stiff peaks form.
Step 5: Mix the peach preserves and sweet white wine together in a small bowl to make the peach filling.
Step 6: To prepare the zefir, dissolve the peach jello in 1/4 cup (60 ml) water over medium heat in a small saucepan. Set aside.
Step 7: In another saucepan, combine the remaining 1/2 cup (118 ml) water and agar gelatin. Heat over medium until it simmers and thickens to an applesauce-like consistency. Gradually add 2 cups sugar and continue cooking until the syrup boils; boil for 2 minutes.
Step 8: Whisk the egg whites on high speed until soft peaks form. With the mixer on medium, slowly pour in the hot syrup. Add the dissolved peach gelatin and lemon juice. Continue whisking on high for 6 to 8 minutes until the mixture thickens and pulls from the bowl sides. Add food coloring if desired.
Step 9: Assemble the cake by spreading peach filling on each cake half, followed by whipped cream, then top with the other half. Spread additional peach preserves on top. Pipe a thick layer of zefir and press diced peaches gently into it. Repeat layering sponge cake, peach filling, whipped cream, sponge cake, and zefir. Garnish the top with dollops of zefir.
Step 10: Refrigerate the cake for at least one hour before serving. Keep refrigerated if not consumed within a few hours.

Tips & Variations

Use ripe, juicy peaches for the freshest flavor or substitute with high-quality frozen peaches if fresh are unavailable.
For added texture, sprinkle toasted almond slices between the layers.
If peach jello is hard to find, substitute with plain gelatin and add peach extract for flavor.
To lighten the whipped cream, fold in some whipped egg whites for a fluffier texture.

Storage

Store the assembled cake covered in the refrigerator for up to 2 days. The whipped cream and peach preserves maintain freshness best when chilled. Reheat is not recommended as it alters the texture of zefir and whipped cream.

How to Serve

A slice of layered cake sits on a white plate with a delicate silver rim, placed on a white marbled surface. The cake has four soft, golden-yellow sponge layers separated by three thick layers of light pink cream with small peach-colored fruit pieces inside, alternating with thinner white cream layers. On the side of the plate are three soft, light pink meringue kisses, with another meringue on the surface in front of the plate. Fresh green mint leaves add a pop of color beside the cake, and a dessert fork rests on the right edge of the plate. In the softly blurred background, a white decorative stand with hanging crystal beads is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is zefir, and can I substitute it?

Zefir is a light, airy marshmallow-like topping made with gelatin and egg whites. If unavailable, try using marshmallow fluff or a meringue topping as a substitute.

Can I make this cake in advance?

Yes, you can prepare the cake layers and fillings a day ahead and assemble the cake the next day. Just ensure it is refrigerated properly and served within 2 days for best quality.