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Russian Peach Cake with Peach Preserves, Whipped Cream, and Fluffy Zefir Recipe

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★★★★★

4.7 from 132 reviews

This Russian Peach Cake is a delicate layered dessert combining fluffy sponge cake, luscious peach preserves infused with white wine, airy whipped cream, and a unique peach-flavored zefir marshmallow topping. The cake features moist layers made from all-purpose and almond flours, lightened with eggs and sugar, and finished with fresh diced peaches for a refreshing fruity burst. Ideal for special occasions, it offers a harmonious balance of sweet, creamy, and fruity flavors with a light, tender crumb and smooth, creamy texture.

Ingredients

Scale

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 peach gelatin (peach Jello)
  • 2 tsp agar gelatin
  • 2 cups sugar
  • 1 tbsp lemon juice
  • 3 large egg whites
  • Food coloring (optional)

Decoration

  • 2 large peaches, diced

Instructions

  1. Preheat oven and prepare pans: Preheat your oven to 350°F (177°C). Line three 8-inch (20-cm) cake pans with parchment paper to ensure easy removal of the cakes.
  2. Make the 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 very voluminous. In another bowl, sift together all-purpose flour, almond flour, and baking powder. Gently fold the dry ingredients into the egg mixture until fully incorporated, taking care not to deflate the batter.
  3. Bake the sponge cake layers: Divide the batter evenly among the three prepared pans. Bake for 20 minutes or until the cakes are golden brown and a toothpick inserted comes out clean. Allow the cakes to cool completely, then slice each layer horizontally in half with a serrated knife to create six thin layers.
  4. Prepare whipped cream: In a chilled large bowl, whisk together heavy cream, confectioner’s sugar, and vanilla extract for 3 to 4 minutes until stiff peaks form. Set aside in the refrigerator.
  5. Make peach filling: In a small bowl, combine peach preserves and sweet white wine, mixing well to create a smooth filling.
  6. Prepare peach gelatin: In a small saucepan, combine 1/4 cup water and peach gelatin. Heat over medium heat for several minutes while stirring until the gelatin fully dissolves. Remove from heat and set aside.
  7. Prepare agar syrup: In a separate saucepan, combine remaining 1/2 cup water and agar gelatin. Cook over medium heat, stirring continuously until the mixture simmers and thickens to an applesauce-like consistency. Gradually add sugar and continue cooking the syrup until it begins to boil. Boil for 2 minutes to dissolve sugar completely.
  8. Whip egg whites and create zefir marshmallow: Using a stand mixer, beat egg whites on high speed until soft peaks form. With the 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. Continue whipping on high speed for 6 to 8 minutes until the mixture thickens significantly and pulls away from the bowl sides. Add food coloring if desired.
  9. Assemble the cake: On the first sponge cake layer, spread a thin layer of peach filling, then a generous layer of whipped cream. Place the next sponge layer and repeat spreading of peach preserves and whipped cream. Continue layering the sponge cake, peach filling, and whipped cream, ending with the final sponge layer. Spread remaining peach preserves on top, pipe a thick layer of zefir over the cake surface using the prepared piping bag, then press diced peaches gently into the marshmallow topping. Garnish with additional dollops of zefir if desired.
  10. Chill before serving: Refrigerate the assembled cake for at least one hour to set the layers and flavors. Keep refrigerated if not serving immediately.

Notes

  • Ensure eggs and heavy cream are well chilled for better whipping volume.
  • Use a serrated knife for clean horizontal cuts on the sponge layers.
  • Agar gelatin and peach gelatin both contribute to the unique marshmallow texture of the zefir topping.
  • This cake is best served within 24 hours for optimal freshness.
  • Adjust sugar in whipped cream or peach filling for sweetness preference.
  • Food coloring in zefir is optional and often used to enhance visual appeal.
  • Store leftover cake refrigerated and consume within 2-3 days.

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

Find it online: https://nayabaker.com/russian-peach-cake-with-peach-preserves-whipped-cream-and-fluffy-zefir-recipe/