Russian Peach Cake Recipe (video)
Peach is THE flavor of summer and THIS is going to be the cake of this summer! My peach cake with zefir layers is beyond incredible. This Russian cake recipe is super light and fluffy and packed with so much fruity, juicy peach flavor, you’ll want to make this peach cake for every occasion! It’s made with airy sponge cake layers, Russian marshmallow aka zefir, and fluffy whipped cream frosting! It’s the ultimate peaches and cream cake!
This epic cake creation is from my dessert cookbook, The European Cake Cookbook. It’s the very first recipe in a comprehensive collection of 65 new cake recipes. If you haven’t already purchased your copy, you can order it here!
Watch My Peach Zefir Cake Video!
Watch my video recipe for step-by-step instructions and watch me put together the cake! Want to receive new recipe updates? Make sure you’re subscribed to my YouTube channel!
Making a Peach Cake
Let’s talk about all the incredible ingredients that go into my Russian peach cake. Everything about this cake is very light, airy and creamy!
- I start with a simple sponge cake recipe with a bit of almond flour to make the layers even more delicate.
- Since sponge cakes are dry, it’s the perfect choice for adding the peach preserve filling. I simply combine peach preserves with a sweet wine (you can use white grape juice for a non-alcoholic version), then soak the layer with the resulting mixture.
- Next, I add a generous amount of simple whipped cream frosting between the sponge cake layers.
- In between the layers of sponge cake and whipped cream, I add the peach zefir, or marshmallow. It’s dotted with fresh peaches to add even more flavor!
- I garnish the top with more peach zefir and let the cake set before enjoying.
Easy Sponge Cake Recipe
This incredible peach cake is made with my classic vanilla sponge cake recipe! I use this recipe for so many of my cakes because it’s easy to make and perfect every time! I have a separate in-depth tutorial for the sponge cake that you can see HERE if you want more details!
Peach Zefir Filling
The main attraction of this peach cake is the zefir, or marshmallow. This Eastern European / Russian recipe yields a super light and fluffy marshmallow that simply melts in your mouth! It’s made with agar gelatin so it sets quickly and at room temperature. If you’ve never tried zefir before, you are in for a real treat! I usually have some extra marshmallow left over so I use it to make meringue kisses, which are great on their own as a sweet treat! Just pipe the meringue onto a baking sheet lined with parchment paper and sprinkle them with confectioner’s sugar right after piping. Allow the meringue to stand for 30 minutes, then enjoy! Store in airtight container.
Looking for more Russian cake recipes? Check out some of my other recipes you’re sure to enjoy!
- Raspberry Peach Cake – the perfect cake for summer, with raspberry cake layers, diced peach filling and whipped cream frosting!
- ‘Strawberry Zefir Torte’ – another incredible zefir torte with strawberries!
- And this is my ‘Classic Napoleon Cake’ – delicate layers of puff pastry filled with custard cream.
- If you love cherries, you’ll love this unique Pancho Torte with whipped cream frosting!
- Hazelnut Kiev Cake – my take on the Kieveski torte with crunchy meringue and sponge cake layers!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love these aluminum baking pans for the cake layers.
- This classic KitchenAid mixer is a must in every kitchen!
- Use these jumbo cake decorating tips, along with these disposable pastry bags.
- I get me agar gelatin online, too!
- Get a candy thermometer to make sure the candy syrup reaches the right temp!
Russian Peach Cake Recipe (video)
For Sponge Cake:
- 6 large eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1 tsp baking powder
For Peach Spread:
- 1 1/2 cups peach preserves
- 1/2 cup sweet white wine
For Whipped Cream:
- 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
- Preheat the oven to 350F (177C). Line three, 8-inch (20-cm) cake pans with parchment paper.
- For the sponge cake: In a large bowl, whisk together the eggs, sugar and vanilla on high speed for 4 to 6 minutes, until pale and voluminous. In a separate bowl, combine the dry ingredients: flour, almond flour and baking powder. Sift the dry ingredients into the eggs, folding gently but thoroughly.
- Divide the batter evenly between the three pans and bake for 20 minutes, until golden brown. Allow the layers to cool completely, then use a serrated knife to split each layer in half.
- For the whipped cream: In a large bowl, whisk together the heavy cream, confectioner’s sugar and vanilla for 3 to 4 minutes, until stiff peaks form.
- For the peach filling, combine the peach preserves and wine in a small bowl.
- Prepare the zefir last. Prepare a large piping bag tipped with a star tip, such as French star tip #8FT. In a small saucepan, combine the ¼ cup (60 ml) water and peach gelatin. Cook over medium heat for several minutes, until the gelatin is dissolved.
- Combine the remaining ½ cup (118 ml) water and agar gelatin in a separate sauce pan. Cook over medium heat for several minutes, until the mixture begins to simmer and takes on an applesauce consistency. Gradually add the sugar and continue to cook the syrup over medium heat until syrup begins to boil; boil for 2 minutes.
- Whisk the egg whites in a stand mixer bowl on high speed for a minute, until soft peaks form. Pour the hot syrup in a steady stream into the egg whites with the mixer running on medium speed. Add the peach gelatin and lemon juice last, then whisk on high speed for 6 to 8 minutes, until the mixture thickens and pulls away from the sides. Add food coloring, if desired.
- To assemble the cake, spread the peach filling over each half, then spread a generous amount of whipped cream over the preserves and top with second half. Spread more peach preserves on top. Pipe a thick layer of zefir, then top with diced peaches, pressing them into the marshmallow gently. Proceed to assemble the cake, alternating with layers of sponge cake, peach filling, whipped cream, sponge cake and zefir. Garnish the top of the cake with dollops of zefir.
- Refrigerate the cake for an hour before serving. Keep refrigerated if not serving within a few hours.
Hey,in d absence of agar gelatin can I use regular gelatin.tnx
Hi! Unfortunately, regular gelatin will not work for this recipe. I get my agar from Amazon 🙂
My daughter and I made this cake today. It is a lovely cake, but it was not a very instructive recipe. We found a number of discrepancies even between the video and the book recipes. This is the first recipe we have used from the book- I’m hoping the others will go more smoothly.
Hi Megan! I’m so glad you enjoyed the recipe! I did modify it slightly from the book recipe, to make the video instructions easier to follow 🙂
Hello. For the cake pans, do you grease the pans and line the sides/bottom with parchment paper? The cake I made did not rise very high and stuck to the edges.
Hi! I only line the bottom with parchment paper, do not grease the sides. Once you take the layers out of the oven, run a knife along the edge to release the cake layer while it cools. Usually when the cake doesn’t rise, it means the eggs weren’t whisked enough or the baking powder used was old. Hope it works better next time!
Thank you. Also, I have “agar gelatin flakes”. Will that work? Or will I need agar powder?
Hi Tatyana, I wanted to make just the cake portion in two 8×3 inch cake pans. Do you think that would be okay? I am afraid of overflow and uneven baking. Thank you!
Hi Sharmin! That should work out just fine! The height of your pan should accommodate the additional batter. Enjoy! 🙂
Hi, what kind of wine did you use in your recipe?
I used a sweet dessert wine for this cake. I think the brand is Arbor Mist – they have several different flavors.
How well does this cake hold up in the fridge? I wanted to make it for a birthday at least a day in advance. Will it get soggy? How far in advance can I make it? Thank you!
Hi Valerie! I think I answered your question on social media but in case you missed it – I recommend about 1 to 2 days so the cake doesn’t dry out. If you cover it with a frosting on the outside, it can stand for longer 🙂 Enjoy!
Thank you soooo much for the recipe, Tatyana! Made these today and they turned out PERFECT!!! Thank you very much!!!
Awesome!! 🙂 I’m so glad you enjoyed the recipe! It’s one of my favorites! 🙂 You’re very welcome!!
Hello, your cakes always look so beautiful. I am planning on making the peach zefir for the inside of my niece’s birthday cake, but was also planning on cupcakes as well. Will the zefir hold up well as a cupcake filling, without fresh fruit added? How many days in advance would I be able to prepare them ahead of time?
Hi April! I’m sure everyone will love the filling! I actually would use a cupcake frosting since it has really great consistency and it’s easy to pipe. I don’t recommend making it more than 2 days ahead of time. Enjoy!