Russian Peach Cake

Russian Peach Cake arrived in my kitchen on a busy Saturday when three different conversations were happening at once. My neighbor was dropping off fresh peaches from her backyard tree, my sister was planning a spring birthday dinner, and my kids were debating which dessert felt “fancy enough” for the occasion.

That mix of chaos and excitement sparked the idea of baking something soft, airy, and celebration worthy. The moment the peaches hit the counter, the decision became obvious. Russian Peach Cake would be the centerpiece of the weekend gathering.

Music played in the background while bowls, pans, and measuring cups slowly took over every inch of counter space. My sister asked endless questions about zefir while my neighbor tasted the peach preserves straight from the jar. The kitchen filled with laughter and the smell of warm sponge cake rising in the oven.

By late afternoon, golden cake layers cooled on racks while whipped cream whipped into clouds and syrup simmered gently on the stove. Every stage felt like a small celebration leading to the final dessert.

Evening arrived and the table slowly filled with friends and family. When the finished Russian Peach Cake appeared, the room went quiet for a moment before the first slice was cut.

Layers of sponge, peach filling, whipped cream, and soft marshmallow topping looked almost too pretty to slice. Plates emptied quickly, conversations grew louder, and the night felt complete in the best possible way.

Short Description

Russian Peach Cake is a light layered sponge cake filled with peach preserves, whipped cream, and fluffy zefir marshmallow topping.

Key Ingredients

For Sponge Cake

• 6 large eggs
• ¾ cup sugar
• 1 tsp vanilla
• 1 cup all purpose flour
• ¼ cup almond flour
• 1 tsp baking powder

For Peach Spread

• 1 ½ cups peach preserves
• ½ cup sweet white wine

For Whipped Cream

• 1 ½ cups chilled heavy cream
• 1 cup confectioners’ sugar
• 1 tsp vanilla extract

For Zefir

• ¾ cup water divided
• ¼ cup peach jello
• 2 tsp agar gelatin
• 2 cups sugar
• 1 tbsp lemon juice
• 3 egg whites
• 2 peaches diced

Tools Needed

• Stand mixer
• Mixing bowls
• 3 round 8 inch cake pans
• Saucepan
• Piping bag with star tip
• Serrated knife
• Cooling rack

Cooking Instructions

Step 1: Prepare sponge batter
Preheat oven to 350°F and line three 8 inch pans. Beat eggs, sugar, and vanilla 4 to 6 minutes until pale and voluminous. Sift flour, almond flour, and baking powder into the mixture and fold gently.

Step 2: Bake cake layers
Divide batter evenly between pans and bake 20 minutes until golden. Cool completely, then slice each layer in half using a serrated knife.

Step 3: Whip the cream
Whisk heavy cream, powdered sugar, and vanilla 3 to 4 minutes until stiff peaks form.

Step 4: Prepare peach filling
Mix peach preserves with sweet white wine until smooth and spreadable.

Step 5: Cook the zefir syrup
Dissolve peach gelatin in ¼ cup water. In another pan cook remaining water with agar until thickened, then add sugar and boil 2 minutes.

Step 6: Make zefir marshmallow
Whip egg whites until soft peaks. Slowly pour hot syrup while mixing, add gelatin mixture and lemon juice, and whip 6 to 8 minutes until thick and glossy.

Step 7: Assemble the cake
Spread peach filling on each sponge layer, add whipped cream, stack layers, pipe zefir on top, and press diced peaches gently into the marshmallow.

Step 8: Chill before serving
Refrigerate cake for 1 hour before slicing to set layers.

Why You’ll Love This Recipe

Light sponge texture feels airy and soft

Fruity peach flavor balances sweetness beautifully

Perfect showstopper for celebrations and gatherings

Can be prepared ahead of time

Elegant bakery style dessert made at home

Mistakes to Avoid & Solutions

Overmixing the sponge batter
Mix gently when folding flour to keep the cake airy. Stop mixing once no streaks remain.

Cutting warm cake layers
Always cool completely before slicing to prevent tearing and uneven layers.

Overcooking the sugar syrup
Boil exactly as directed to avoid grainy zefir texture.

Runny whipped cream
Use very cold cream and chill the bowl before whipping.

Skipping the chill time
Refrigeration helps layers stabilize and slice cleanly.

Serving and Pairing Suggestions

Serve chilled for best texture and clean slices

Pair with hot tea or light coffee

Add fresh peach slices for garnish

Present on a cake stand for celebrations

Storage and Reheating Tips

Store refrigerated in an airtight container up to 3 days

Keep covered to prevent drying

Avoid freezing as whipped cream may separate

FAQs

1. Can I skip the wine in the filling?
Yes, replace with peach juice or syrup.

2. Can I use canned peaches?
Yes, drain well before using.

3. Can this cake be made ahead?
Prepare one day in advance for best flavor.

4. What if I do not have agar?
Gelatin may work but texture will differ slightly.

5. Can I reduce the sugar?
Slight reduction works but affects zefir stability.

Tips & Tricks

Chill cake layers before assembly for easier stacking.
Use a cake turntable for smoother frosting and piping.
Pipe zefir immediately while warm for best texture.

Recipe Variations

Berry Russian Peach Cake
Replace peach preserves with raspberry preserves and add fresh berries between layers.

Tropical Version
Swap peaches for mango and pineapple preserves and garnish with toasted coconut.

Chocolate Twist
Brush sponge layers lightly with chocolate syrup before adding filling.

Final Thoughts

Russian Peach Cake turns a simple gathering into a memorable celebration. Each layer brings a different texture, from airy sponge to creamy filling and fluffy topping. The balance of fruit and sweetness keeps every bite light and refreshing.

Baking this cake feels like creating a centerpiece that brings people together. It encourages slow slices, long conversations, and second servings that appear almost instantly.