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!
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Making This Peach Cake
Let’s talk about all the incredible ingredients that go into my peach cake. Everything about this cake is uber 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.
Easy Sponge Cake
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!
How To Make Zefir
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!
- ‘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.
The 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!