Name: Russian Peach Cake with Whipped Cream and Zefir Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 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; 2 tsp agar gelatin; 2 cups sugar; 1 tbsp lemon juice; 3 large egg whites; 2 large peaches (diced)

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Introduction

This Russian Peach Cake is a delightful layered dessert featuring light sponge cake, luscious peach filling, airy whipped cream, and a unique peach-flavored zefir marshmallow topping. Its combination of textures and fresh peachy flavors makes it a perfect treat for any special occasion.

A tall four-layer cake with light brown sponge layers separated by two types of cream fillings; the first and third layers have a thick pale pink cream with smooth ridged texture, while the second and fourth layers have white cream with a slightly fluffy texture. The top of the cake is decorated with evenly spaced soft pink dollops of cream, forming a pointed peak pattern, and three small fresh green mint leaves are placed among them. The cake sits on an ornate white cake stand with hanging clear crystal-like beads. Surrounding the cake are some peach slices and a few pale pink cream dollops on the white marbled surface. 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 to 6 minutes until the mixture is 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 fully combined.
Step 3: Divide the batter evenly between the three prepared pans and bake for 20 minutes or until golden brown. Allow the cakes to cool completely, then carefully slice each layer in half using a serrated knife to create six thin cake layers.
Step 4: For the whipped cream, whisk the chilled heavy cream, confectioner’s sugar, and vanilla extract in a large bowl for 3 to 4 minutes until stiff peaks form. Set aside.
Step 5: In a small bowl, combine the peach preserves and sweet white wine to make the peach filling.
Step 6: Prepare the zefir topping by starting with a piping bag fitted with a star tip (such as French star tip #8FT). In a small saucepan, combine 1/4 cup (60 ml) water and peach jello. Heat over medium heat until the gelatin dissolves, then remove from heat.
Step 7: In a separate saucepan, combine the remaining 1/2 cup (118 ml) water and agar gelatin. Cook over medium heat until it starts to simmer and thickens to an applesauce-like consistency. Gradually add the sugar, continuing to cook until the syrup boils, then boil for 2 minutes.
Step 8: Whisk the egg whites on high speed until soft peaks form. Slowly pour the hot sugar syrup into the egg whites with the mixer running on medium speed. Add the dissolved peach gelatin and lemon juice last. Whisk at high speed for 6 to 8 minutes until the mixture thickens and pulls away from the bowl sides. Add food coloring if desired.
Step 9: To assemble, spread peach filling over each cake layer half, followed by a generous layer of whipped cream. Place the next cake layer half on top and repeat. After the final sponge layer, spread peach preserves on top and pipe a thick layer of zefir. Gently press diced peaches into the zefir and garnish the top with dollops of zefir.
Step 10: Refrigerate the assembled cake for at least one hour before serving. Keep refrigerated if not serving within a few hours.

Tips & Variations

For best results, chill the heavy cream well before whipping to achieve stiff peaks quickly.
If peach preserves are too thick, lightly warm them to spread more easily.
Substitute sweet white wine with peach nectar or white grape juice for a non-alcoholic version.
Add a touch of almond extract to the whipped cream for extra depth of flavor.
Use fresh peaches when in season for the freshest taste and texture in the topping.

Storage

Store the cake covered in the refrigerator for up to 3 days. The whipped cream and zefir topping are best enjoyed fresh, so try to consume within this timeframe. To reheat, allow the cake to come to room temperature for 20 minutes, but do not warm or microwave, as it will affect the texture of the cream and marshmallow layers.

How to Serve

A tall, layered cake is shown resting on a white ornate cake stand with hanging crystal decorations. The cake has five layers of golden-brown sponge, each separated by a thick spread of creamy filling that alternates between soft white and pale pink. The top of the cake is decorated with evenly spaced dollops of light pink whipped cream, each with a pointed peak, and garnished with small green mint leaves. Around the cake, a few pieces of peach, pink meringue cookies, and a mint sprig are placed on a white marbled surface, with a cup and saucer floral pattern visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can assemble the cake a few hours ahead and refrigerate it. However, for the best texture and flavor, it’s recommended to prepare the zefir topping and add it shortly before serving.

What is zefir and can I substitute it?

Zefir is a light, airy marshmallow-like dessert made from fruit puree, sugar, and egg whites, thickened with agar or gelatin. If unavailable, you can substitute with homemade marshmallow fluff or a whipped marshmallow topping, though the texture will differ slightly.