Russian Peach Cake Recipe

Introduction

Russian Peach Cake is a delightful layered dessert combining light sponge cake, luscious peach preserves, fluffy whipped cream, and a unique peach-flavored zefir topping. This elegant treat perfectly balances fruity sweetness with creamy textures, making it an impressive choice for special occasions or a refined everyday dessert.

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

1. Step 1: Preheat the oven to 350°F (177°C) and line three 8-inch (20-cm) cake pans with parchment paper.
2. 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 just combined.
3. Step 3: Divide the batter evenly among the lined pans and bake for 20 minutes or until golden brown. Let the layers cool completely, then carefully slice each layer in half horizontally with a serrated knife.
4. Step 4: For the whipped cream, whisk the chilled heavy cream, confectioner’s sugar, and vanilla extract in a large bowl until stiff peaks form, about 3 to 4 minutes.
5. Step 5: Combine the peach preserves and sweet white wine in a small bowl to create the peach filling.
6. Step 6: Prepare a piping bag fitted with a French star tip (#8FT) for the zefir. In a small saucepan, dissolve the peach jello in 1/4 cup (60 ml) water over medium heat.
7. Step 7: In another saucepan, combine the remaining 1/2 cup (118 ml) water and agar gelatin. Heat until it begins to simmer and thickens to an applesauce consistency. Gradually add sugar and bring to a boil, cooking for 2 more minutes.
8. Step 8: Whisk egg whites on high speed until soft peaks form. With the mixer on medium, slowly pour in the hot sugar syrup. Add the dissolved peach gelatin and lemon juice last, then whisk on high until the mixture thickens and pulls away from the bowl sides, about 6 to 8 minutes. Add food coloring if desired.
9. Step 9: To assemble, spread peach filling over each cake half, top with whipped cream, and sandwich with another cake half. Spread peach preserves on top, pipe a thick layer of zefir, then press diced peaches gently into the marshmallow layer. Alternate layers of sponge, filling, cream, and zefir until all layers are used. Garnish the final top with zefir dollops.
10. 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 canned peaches if out of season.
• To make the zefir more colorful, add a few drops of natural food coloring during whisking.
• For added texture, sprinkle toasted almond slivers between layers.
• If you prefer, replace peach preserves with apricot or raspberry preserves for a different fruity twist.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. To reheat, allow it to come to room temperature for about 15 minutes; avoid microwaving to preserve the texture of the whipped cream and zefir.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and fillings a day ahead. Assemble just before serving or keep the assembled cake refrigerated and consume within 3 days for best freshness.

What is zefir and can I substitute it?

Zefir is a light, airy Russian marshmallow made with fruit puree, egg whites, and gelatin. It adds a unique texture and flavor. If unavailable, you can substitute with marshmallow fluff, though the texture will differ slightly.

Russian Peach Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

This Russian Peach Cake is a delightful layered dessert featuring light almond sponge cake, sweet peach preserves soaked in white wine, airy whipped cream, and a unique homemade peach-flavored zefir marshmallow topping. The combination of tender cake layers, fruity filling, and fluffy decorations creates an elegant, flavorful cake perfect for special occasions or sophisticated gatherings.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Russian

Ingredients

Scale 1x2x3x

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 Topping)

• 3/4 cup water (divided)
• 1/4 cup peach gelatin (jello)
• 2 tsp agar gelatin
• 2 cups sugar
• 1 tbsp lemon juice
• 3 large egg whites
• Optional: food coloring (peach or pink)

Garnish

• 2 large peaches, diced

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C) and line three 8-inch (20-cm) round cake pans with parchment paper to prevent sticking and ensure even baking.
2. Make Sponge Cake Batter: In a large bowl, whisk eggs, sugar, and vanilla extract on high speed for 4 to 6 minutes until the mixture is pale and voluminous. In a separate bowl, sift together all-purpose flour, almond flour, and baking powder. Gently fold the sifted dry ingredients into the egg mixture until combined, taking care to keep the batter airy.
3. Bake and Cool Cake Layers: Divide the batter evenly between the prepared pans and bake in the oven for 20 minutes or until golden brown and a toothpick inserted comes out clean. After baking, let the cake layers cool completely. Use a serrated knife to carefully split each layer horizontally in half, creating six thin layers total.
4. Prepare Whipped Cream: In a large bowl, whisk the chilled heavy cream with confectioner’s sugar and vanilla extract for 3 to 4 minutes on medium-high speed until stiff peaks form. Set aside in the refrigerator to keep cool.
5. Make Peach Filling: Combine the peach preserves and sweet white wine in a small bowl, mixing well to create a pourable peach filling.
6. Prepare Peach Gelatin: In a small saucepan, combine 1/4 cup (60 ml) of water and the peach gelatin (jello). Heat over medium heat, stirring, until the gelatin dissolves completely. Remove from heat and set aside.
7. Cook Agar Syrup: In another saucepan, combine the remaining 1/2 cup (118 ml) water and agar gelatin. Cook over medium heat, stirring until the mixture starts to simmer and thicken like applesauce. Gradually add the 2 cups sugar, continuing to cook until it comes to a boil. Boil for 2 minutes, then remove from heat.
8. Make Zefir Marshmallow: Using a stand mixer, whisk egg whites on high speed until soft peaks form (about 1 minute). With the mixer running on medium speed, slowly drizzle in the hot sugar-agar syrup in a steady stream. Add the dissolved peach gelatin and lemon juice last. Whisk the mixture on high speed for 6 to 8 minutes until it thickens and the batter pulls away from the bowl’s sides. Add food coloring if desired.
9. Assemble the Cake: Spread a layer of peach filling over one cake half, then a generous layer of whipped cream on top of the preserves. Cover with a second half of cake. Repeat with remaining layers alternating cake, peach filling, whipped cream, and cake. On the top layer, spread more peach preserves, then pipe a thick layer of the peach zefir marshmallow. Press diced peaches gently into the zefir for garnish and pipe dollops of zefir decoratively on top.
10. Chill and Serve: Refrigerate the assembled cake for at least one hour to allow flavors to meld and the zefir to set before serving. Keep refrigerated if not serving within a few hours to maintain freshness.

Notes

• Ensure all ingredients, especially eggs and cream, are fresh for best texture and flavor.
• The almond flour adds a subtle nutty flavor and tender crumb to the sponge cake.
• Handling the layers carefully while slicing helps keep the cake intact and neat.
• Use a stand mixer for making zefir marshmallow to achieve the necessary volume and stability.
• Refrigeration is important after assembly to help the zefir set and cake flavors to develop.
• Optional: add a few drops of peach or pink food coloring to the zefir for a more vibrant appearance.
• This cake is best enjoyed within 2 days due to the fresh cream and fruit toppings.

Keywords: Russian Peach Cake, layered peach dessert, almond sponge cake, peach preserves, whipped cream dessert, zefir topping, elegant fruit cake