Name: Russian Peach Cake with Peach Preserves, Whipped Cream, and Fluffy Zefir Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Russian
Ingredients: 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; 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 gelatin (peach Jello); 2 tsp agar gelatin; 2 cups sugar; 1 tbsp lemon juice; 3 large egg whites; Food coloring (optional); 2 large peaches, diced

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Introduction

This Russian Peach Cake is a delicate and elegant dessert featuring light sponge layers, luscious peach preserves, and fluffy whipped cream. Finished with a unique zefir marshmallow and fresh peaches, it offers a perfect balance of sweetness and fruitiness that’s sure to impress.

A tall layered naked cake sits on a white cake stand with ornate cut-out details and hanging clear crystal beads. The cake has five visible layers of golden brown sponge, each separated by layers of light pink and white creamy frosting. The pink frosting is smooth and thick, reaching the edges in some places, while the white frosting looks more fluffy and uneven. The top of the cake is covered with evenly spaced, pointed dollops of pale pink meringue or whipped cream, accented by a few small green mint leaves. The background features white marbled texture, a green and white cloth partly shown, and some whole and chopped peaches near fresh mint sprigs. 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 together the eggs, sugar, and vanilla on high speed for 4–6 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.
Step 3: Divide the batter evenly among the three pans and bake for 20 minutes until golden brown. Let the layers cool completely, then slice each layer in half horizontally with a serrated knife.
Step 4: To make the whipped cream, whisk the chilled heavy cream, confectioner’s sugar, and vanilla extract for 3–4 minutes until stiff peaks form.
Step 5: Mix the peach preserves and sweet white wine in a small bowl for the peach filling.
Step 6: Prepare the zefir marshmallow. Combine 1/4 cup water and peach gelatin in a small saucepan, heating until the gelatin dissolves.
Step 7: In another saucepan, mix the remaining 1/2 cup water with agar gelatin. Cook over medium heat until it simmers and thickens like applesauce. Gradually add the sugar and continue cooking until the syrup boils, then boil for 2 minutes.
Step 8: Whisk egg whites on high speed until soft peaks form. Slowly pour the hot sugar syrup into the egg whites while whisking at medium speed. Add dissolved peach gelatin and lemon juice last, then whisk on high speed for 6–8 minutes until thick and glossy. Add food coloring if desired.
Step 9: Assemble the cake by layering sponge cake halves with peach filling, whipped cream, and more sponge. Spread peach preserves on top, then pipe a thick layer of zefir. Press diced peaches gently into the marshmallow layer. Repeat layers and finish with dollops of zefir on top.
Step 10: Refrigerate the assembled cake for at least one hour before serving. Keep refrigerated if not serving within a few hours.

Tips & Variations

Use fresh ripe peaches when in season for the best flavor and texture.
Substitute sweet white wine with peach juice or a light white grape juice for a non-alcoholic version.
Add a splash of almond extract to the whipped cream for a subtle nutty note.
For extra moisture, brush the sponge layers with peach syrup or liqueur before assembling.

Storage

Store the cake covered in the refrigerator for up to 3 days. The zefir topping is best eaten fresh but will keep well refrigerated. When ready to serve, let the cake sit at room temperature for 10 minutes for the best texture. Avoid freezing as it may affect the delicate whipped cream and zefir texture.

How to Serve

A tall layered cake sits on a white ornate cake stand with hanging crystal decorations. The cake has five layers of golden brown sponge, alternating with four layers of smooth white and pale pink cream. The white cream is thicker and fluffier, while the pink cream is piped in thin, even lines. The top of the cake is decorated with large swirls of pale pink meringue, each with a pointed tip, and a few fresh green mint leaves scattered for color. Around the base of the stand are a few additional pink meringue swirls and chopped peach pieces on the white marbled surface. Background items include whole peaches and a white teacup with floral patterns. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without agar gelatin?

Agar gelatin is essential for the zefir’s structure; however, you can substitute it with powdered gelatin but you may need to adjust the quantity and dissolve method. The texture might be slightly different but still delicious.

How do I store leftover cake?

Keep leftover cake tightly covered in the refrigerator and consume within 3 days. The whipped cream and zefir toppings are delicate, so avoid leaving the cake out at room temperature for long periods.