Description
This Russian Peach Cake is a delightful and elegant dessert that combines layers of sponge cake with peach preserves, whipped cream, and a fluffy peach zefir topping. Perfect for special occasions or when you want to impress guests with a visually stunning and delicious treat.
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
Whipped Cream:
- 1 1/2 cups chilled heavy cream
- 1 cup confectioner’s sugar
- 1 tsp vanilla extract
Peach Filling:
- 1 1/2 cups peach preserves
- 1/2 cup sweet white wine
Zefir Topping:
- 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
- Preheat the oven and prepare pans: Preheat the oven to 350F (177C) and line three 8-inch cake pans with parchment paper.
- Make the sponge cake: Whisk eggs, sugar, and vanilla until pale. Combine dry ingredients and fold into egg mixture. Divide batter between pans and bake until golden.
- Prepare whipped cream: Whisk heavy cream, sugar, and vanilla until stiff peaks form.
- Make peach filling: Combine peach preserves and wine in a bowl.
- Prepare zefir: Cook peach gelatin with water, then cook agar gelatin with water and sugar. Whip egg whites, add hot syrup, and peach gelatin.
- Assemble the cake: Layer sponge cake, peach filling, whipped cream, and zefir, finishing with diced peaches and zefir dollops on top.
- Chill and serve: Refrigerate the cake for an hour before serving.
Notes
- You can add food coloring to the zefir for a decorative touch.
- Keep the cake refrigerated if not serving immediately.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg