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Russian Peach Cake Recipe

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★★★★★

4.5 from 110 reviews

Russian Peach Cake is a delicate and multi-layered dessert featuring fluffy sponge cake layers soaked with peach preserves and sweet white wine, layered with luscious whipped cream and a unique peach-flavored zefir (a marshmallow-like confection). Garnished with fresh peaches, this elegant cake offers a perfect balance of fruity sweetness and airy textures, ideal for special occasions.

Ingredients

Scale

Sponge Cake

  • 6 large eggs
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 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-Flavored 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

  1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C). Line three 8-inch (20-cm) cake pans with parchment paper to prevent sticking and facilitate removal.
  2. Make Sponge Cake Batter: In a large bowl, whisk together eggs, sugar, and vanilla on high speed for 4 to 6 minutes until pale, voluminous, and fluffy. In a separate bowl, combine all-purpose flour, almond flour, and baking powder then sift into the egg mixture. Fold gently but thoroughly to maintain airiness.
  3. Bake Cake Layers: Evenly divide the batter into the prepared pans. Bake for 20 minutes until golden brown and a toothpick inserted comes out clean. Cool completely on wire racks. Once cooled, carefully slice each cake layer in half horizontally to create six thin layers total.
  4. Prepare Whipped Cream: In a chilled large bowl, whisk chilled heavy cream with confectioner’s sugar and vanilla extract for 3 to 4 minutes until stiff peaks form. Refrigerate until assembly.
  5. Mix Peach Filling: In a small bowl, combine peach preserves and sweet white wine. Stir to blend flavors uniformly.
  6. Prepare Peach Gelatin: In a small saucepan, heat 1/4 cup water with peach jello over medium heat, stirring until gelatin dissolves completely. Remove from heat and set aside.
  7. Cook Agar Gelatin Syrup: In a separate saucepan, combine 1/2 cup water and agar gelatin. Heat over medium heat until it begins to simmer, resembling applesauce consistency. Gradually add 2 cups sugar and continue cooking until syrup boils, then boil for 2 minutes to concentrate.
  8. Whisk Egg Whites and Combine with Syrup: Using a stand mixer, whisk egg whites on high speed until soft peaks form. With mixer running on medium, slowly pour hot sugar syrup into the egg whites in a steady stream. Add the dissolved peach gelatin and lemon juice last, then whisk on high speed for 6 to 8 minutes until thickened and the mixture pulls away from the sides of the bowl. Optionally, add food coloring.
  9. Assemble Cake Layers: Start by placing one sponge cake half on a serving plate. Spread peach filling evenly over the layer, then a generous layer of whipped cream. Top with another sponge cake half. Repeat layering of peach preserves, whipped cream, and sponge cake. Finish with a thick layer of zefir applied by piping. Gently press diced fresh peaches on top and between layers for decoration and flavor. Garnish the top of the cake with dollops of remaining zefir.
  10. Chill and Serve: Refrigerate the fully assembled cake for at least one hour to set flavors and firm up the layers before serving. Keep refrigerated if not consuming within a few hours to maintain freshness.

Notes

  • Ensure eggs and cream are well chilled for best results in whipping.
  • Slicing cake layers after baking helps create thin, even layers enhancing cake texture.
  • Use a serrated knife to slice cakes to prevent crumbs and breakage.
  • If agar gelatin is unavailable, substitute with an equal amount of powdered gelatin, adjusting preparation accordingly.
  • Food coloring in zefir is optional and can be used to enhance visual appeal.
  • Refrigerate leftover cake tightly covered to maintain moisture and freshness up to 2 days.

Keywords: Russian peach cake, peach dessert, layered cake, whipped cream cake, zefir cake, fruit cake, almond flour cake, peach preserves dessert

Find it online: https://delishfamilyrecipe.com/russian-peach-cake-recipe/