The “Peach Zefir Torte,” from The European Cake Cookbook, by Tatyana Nesteruk, is my featured cake for this month’s Cake Slice Bakers. It’s a tall, sweet, six-layer marvel, featuring chunks of fresh peaches and homemade meringue-marshmallows. Really! Allow me to describe this somewhat intense exercise…

First, the cake batter. I did mix it at high speed for five minutes, until “pale and voluminous.” It was a beautifully pale, billowy batter, all puffed up. Notice how there’s no butter in this cake: all of its richness comes from six eggs.

I baked three cake pans for 22 minutes, until “golden brown.” My cake-splitting anxiety was unjustified, because these spongy cakes were not difficult to split. Big serrated knife, deep breaths.

Stiff peaks of whipped cream came together in three minutes. Easy enough.

The peach preserves + the sweet moscato = a thin mix. But this was readily soaked up by the layers of spongy cake. Nice.

 

Now let’s talk about the zefir. These are a particular variation of a Russian marshmallow: egg whites + agar/sugar syrup + peach Jello. Once whipped, the pillowy mass fills the whole mixer, then the whole pastry bag. Nice star dollops set at room temperature, though not firmly. These are sweet-peachy sugar puffs.

The artistry of this cake is in its assembly. I lined my springform pan with a parchment-paper tunnel, so as to support the height of these six layers. Here’s the architecture: cake, peach filling, whipped cream, cake, zefir, diced fresh peaches, zefir, and onward.

Fear not: this cake is not too fragile. I managed to crudely press the layers of cake down with my flattened hand, so as to evenly level this tall monster.

Indeed, when you finally slice into this tall, spongy cake, you’ll hear the “squish” of its many layers. Layers of sweetness and peaches. Each slice is a commitment to the challenge of eating cake.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for August 2019 were ~

  1. Peach Zefir Torte
  2. Dacquoise Fraisier
  3. Berry Ricotta Mousse Cake
  4. Strawberry Swiss Roll

Peach Zefir Torte

Dacquoise Fraisier

Strawberry Swiss Roll

 
Berry Ricotta Mousse Cake
  • Note - this cake was not chosen by any group members