Description
Experience a stunning texture revolution with this multi-layered Russian Peach Cake, combining airy almond sponge, a boozy peach wine soak, and a unique, springy peach zefir filling. This sophisticated dessert balances the richness of whipped cream with the tart snap of agar-based marshmallow for a truly unforgettable summer treat.
Ingredients
- 6 large eggs
- 1 cup granulated sugar (for sponge)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 cup peach preserves
- 1/4 cup sweet white wine
- 2 cups heavy cream, chilled
- 1/2 cup confectioner’s sugar
- 2 cups fresh diced peaches
- 1 package (3 oz) peach jello
- 3/4 cup water, divided
- 2 teaspoons agar gelatin powder
- 1 cup granulated sugar (for zefir)
- 2 egg whites
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (177°C) and line three 8-inch cake pans with parchment paper.
- In a large bowl, whisk 6 eggs, 1 cup granulated sugar, and vanilla on high speed for 4 to 6 minutes until the mixture is pale and tripled in volume.
- Sift the all-purpose flour, almond flour, and baking powder together, then gently fold the dry ingredients into the egg mixture using a spatula.
- Divide the batter evenly between the three pans and bake for 20 minutes until golden; let the cakes cool completely before splitting each layer in half horizontally with a serrated knife.
- Stir together the peach preserves and sweet white wine in a small bowl to create the soaking syrup.
- In a chilled bowl, whisk the heavy cream, confectioner’s sugar, and extra vanilla until stiff peaks form, then set aside.
- Dissolve the peach jello in 1/4 cup of water over medium heat; in another pan, simmer the remaining 1/2 cup water and agar until thickened, add 1 cup sugar, and boil for 2 minutes.
- Whisk 2 egg whites to soft peaks, then slowly pour in the hot agar syrup followed by the peach jello and lemon juice while the mixer is running; whisk on high for 6 to 8 minutes until thick and shiny.
- Assemble the cake by layering sponge, the boozy peach soak, whipped cream, another sponge, more soak, a thick layer of piped zefir, and diced peaches, repeating the pattern until all six layers are used.
Notes
To ensure your sponge remains light and airy, sift the flours twice and fold them with a silicone spatula using large, sweeping motions. Because agar-agar sets at room temperature, it is crucial to have your piping bags ready and assemble the zefir layers immediately after whipping while the mixture is still warm and pliable.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Russian