Description
This elegant Russian cake features light almond sponge layers filled with homemade peach marshmallow zefir and fresh fruit. Perfect for special occasions, it balances airy textures with the nostalgic sweetness of sun-ripened peaches.
Ingredients
- Large eggs
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Almond flour
- Peach preserves
- Sweet white wine
- Chilled heavy cream
- Confectioner’s sugar
- Peach jello
- Agar gelatin
- Egg whites
- Water
- 2 large fresh peaches
Instructions
- Preheat your oven to 350F (177C) and line your cake pans with parchment paper.
- Whisk the eggs, sugar, and vanilla on high speed until the mixture becomes pale and significantly increases in volume.
- Sift the dry ingredients and gently fold them into the egg mixture using a wide spatula.
- Bake the sponge for 20 minutes, then let cool completely.
- Whisk chilled heavy cream with confectioner’s sugar and vanilla until stiff peaks form.
- Stir together peach preserves and sweet white wine in a small bowl to create a soaking liquid.
- Dissolve the peach jello in water.
- In a saucepan, simmer the agar gelatin with sugar until it reaches a thick, syrupy consistency.
- Whisk egg whites to soft peaks, then slowly stream in the hot sugar syrup and jello mixture while whisking on high until thick and glossy.
- Slice the cooled cakes in half and assemble by layering each piece with peach spread, whipped cream, a pipe of zefir, and diced fresh peaches.
Notes
To ensure your zefir sets perfectly, make sure to boil the agar mixture until it reaches a thick, syrupy consistency before adding it to the egg whites. For the best texture, dice your peaches into small, uniform pieces so the cake remains stable when sliced and served.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Russian