Name: Russian Peach Cake
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Russian
Ingredients: 6 large eggs (room temperature); 3/4 cup granulated sugar; 2 tsp vanilla extract (divided); 1 cup all-purpose flour; 1/4 cup almond flour; 1 tsp baking powder; 1.5 cups heavy cream (chilled); 1 cup confectioner’s sugar; 1.5 cups peach preserves; 0.5 cups sweet white wine; 1/4 cup peach gelatin powder; 3/4 cup water (divided); 2 tsp agar-agar powder; 2 cups granulated sugar; 3 large egg whites; 1 tbsp lemon juice; 2 cups diced peaches

Description

This sophisticated Russian Peach Cake features light, aerated sponge layers filled with a unique peach-infused zefir marshmallow and lush whipped cream. It is a technical masterpiece that balances delicate fruit flavors with a scientifically-tested structure for a truly professional result.

Ingredients

6 large eggs (room temperature)
3/4 cup granulated sugar
2 tsp vanilla extract (divided)
1 cup all-purpose flour
1/4 cup almond flour
1 tsp baking powder
1.5 cups heavy cream (chilled)
1 cup confectioner’s sugar
1.5 cups peach preserves
0.5 cups sweet white wine
1/4 cup peach gelatin powder
3/4 cup water (divided)
2 tsp agar-agar powder
2 cups granulated sugar
3 large egg whites
1 tbsp lemon juice
2 cups diced peaches

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Instructions

Preheat oven to 350°F (177°C) and line three 8-inch cake pans with parchment paper; do not grease the sides.
In a stand mixer, whisk 6 eggs, 3/4 cup sugar, and 1 tsp vanilla on high speed for exactly 6 minutes until the mixture triples in volume.
Sift together all-purpose flour, almond flour, and baking powder, then gently fold into the egg mixture using a wide spatula.
Divide the batter between the pans and bake for 20 minutes; once cooled, split each cake layer horizontally to create six disks.
Whisk heavy cream, confectioner’s sugar, and 1 tsp vanilla in a chilled bowl until stiff peaks form.
Mix peach preserves and sweet white wine to create a syrup for soaking the cake layers.
Dissolve peach gelatin in 1/4 cup water; separately, simmer agar with 1/2 cup water, add 2 cups sugar, and boil for exactly 2 minutes.
Whisk 3 egg whites to soft peaks, stream in hot agar syrup while mixing, then add peach gelatin and lemon juice and whisk on high for 6-8 minutes.
Assemble the cake by alternating sponge disks with the peach syrup, whipped cream, diced peaches, and piped zefir.

Notes

To ensure maximum volume in your sponge and meringue, ensure all mixing bowls and whisks are thoroughly cleaned and free of any residual oils. Have your piping bag ready before starting the zefir phase, as the agar-agar sets very quickly once it begins to cool below body temperature.

Prep Time: 45 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: Russian