Sponge cake with peaches
4 servings
60 minutes
Peach sponge cake is a delicate and airy treat of Russian cuisine that delights with its lightness and fruity freshness. The sponge dough becomes fluffy and soft due to the careful whipping of eggs, while juicy peaches add natural sweetness and a refreshing taste to the pastry. This cake is an ideal option for summer tea parties or family celebrations as it combines simplicity in preparation with a delightful aroma. Soaked in syrup, it becomes particularly rich, and sour cream adds tenderness to it. Peach sponge cake can be served as an independent dessert or paired with ice cream and berries. Its lightness makes it versatile – suitable for morning coffee or cozy evenings. The history of such a cake goes back to classic Russian baking where airy sponge was always valued for its simplicity and flavor.
1
Whisk the eggs well for about 5 minutes until fluffy. Without stopping, add sweetener or fructose to taste at the end. Sift the flour beforehand. Add baking powder and flour to the whipped eggs, gently mix with a spoon in circular motions. Pour the batter into a greased mold (I used a 22 cm diameter mold). Place in a preheated oven at 200 degrees. Bake for 20-25 minutes. Let the finished sponge cool completely on a rack for at least one to two hours (mine cooled faster, in about 40 minutes). Then cut off the 'lid' of the sponge with a knife and cut the crumb into squares.
- Chicken egg: 4 pieces
- Sugar: 50 g
- Fructose: to taste
- Wheat flour: 150 g
- Baking powder (raising agent): 0.5 teaspoon
2
Choose the crumb — it should form a basket.
3
Slice the peaches into wedges.
- Canned peaches: 200 g
4
Cut the lid into cubes.
5
Whip the sour cream with sugar until the sugar is completely dissolved.
- Sour cream: 200 g
- Sugar: 50 g
6
Add pieces of the selected meat and mix.
7
Add half of the peaches and 2 tablespoons of peach syrup there, and mix.
- Canned peaches: 200 g
- Canned peaches: 200 g
8
Moisten the basket slightly with peach syrup (but no more than 2 tablespoons of syrup). Spread the resulting sour cream mixture over the biscuit and smooth the top. Arrange the remaining peaches in a circle on top. Place pieces of cut 'lid' in the gaps between the peach slices.
- Canned peaches: 200 g
