Peach Souffle Cake

IMG_9795 (550x367) Life has both common, run-of-the-mill days when we go about our usual routines and also interspersed in between these daily happenings, we have grand, momentous occasions. Such extraordinary times deserve appropriate recognition, and that is why I bring you the Peach Souffle Cake. 

You might wonder what the special occasion may be, since all the major holidays have already passed and none are coming up in the near future, but in our family, we have one of our most important celebrations this week, our Mother’s birthday.

She is the most incredible woman that I know and compared to how awesome she is, this cake is a poor representation. Of course, nothing would be worthy enough to demonstrate how much we love and appreciate her, but we will do our best. With every year that passes, I realize more and more what an undeserved gift she is in my life.

She has the most wonderful combination of personality traits – loving, kind, selfless, thoughtful, funny, responsible, caring, smart, super-protective and passionate. My little sister calls her Mama Bear for a very good reason; Mom will do ANYTHING for the six of us, and now all the added in-laws too. Don’t get me started about the grandchildren; my adorable nieces are grandma’s pride and joy.

It took me longer to write out the instructions for this cake than to actually make the cake, so don’t let the lengthy instructions scare you away. This cake is worth every minute that you spend on it. Peach is one of my favorite flavors, and I think that such a delicate flavor pairs absolutely perfectly with tender sponge cake and the mousse-like filling. The thin layer of peach jello on top of the cake completes it with a bright flavor and the texture really stands out from the mousse.

I got the idea for assembling the cake from a Russian website, but created the actual recipe to my liking.

Cake:

If you’re going to go to the trouble of making this cake, you might as well make two. Besides, if you’re having company, one cake won’t be enough for sure. I specifically created this recipe to make 2 cakes. Feel free to halve the recipe if you want to make only one cake.

Bake the 2 sponge cakes. Cool and cut each cake in half horizontally. IMG_9404 (550x367)

Bake one jelly roll. I used the same jelly roll as from the Cranberry-Raspberry Cake Roll. Cool. IMG_9377 (550x367) Cut the jelly roll into 5 (2 inch wide) strips. Set aside. IMG_9388 (550x367)

Apricot Filling:

Place the dried apricots and the orange juice in a small saucepan. IMG_9325 (550x367) IMG_9329 (550x367) Bring to a boil, reduce to a simmer, and keep cooking, covered for 20-30 minutes, until the apricots are tender. IMG_9353 (550x367) Place the apricots and orange juice in a food processor and process until the mixture is completely pureed. Cool. IMG_9382 (550x367)

Spread the Apricot Filling thinly over the 2 inch strips of the jelly roll. IMG_9389 (550x367) IMG_9391 (550x367) Place the strips of jelly roll on top of each other. IMG_9396 (550x367) Cover with plastic wrap and place in the freezer while you are preparing the rest of the cake. As it chills, it will become much easier to slice. IMG_9402 (550x363)

Peach Puree:

Peel and slice the peaches. You can also use frozen peaches. You will need approximately 4 1/2 cups of sliced fruit. Thaw the peaches first, or you’ll need to cook the peaches longer.  IMG_9632 (550x367) Place them in a small saucepan with 1/4 cup of sugar and 1/2 cup water. IMG_9642 (550x367) Cook the peaches, covered, on medium low heat for 15-20 minutes, until the peaches are tender. IMG_9653 (550x367) Set aside a few slices of peaches to decorate the top of the cake.

Also set aside 1/2 a cup of liquid from the cooked peaches that you’ll use for the Peach-Rum Syrup.

Process the rest of the cooked peaches until they are pureed in a food processor or a blender. IMG_9657 (550x367) You will have about 2 1/2 cups of peach puree. Set aside 1/2 of a cup of the puree for the jello. You will use 1 3/4 – 2 cups for the Peach Mousse.

Peach-Rum Syrup:

Combine the ingredients for the syrup in a small saucepan. Cook just until the sugar melts.

Peach Mousse:

Sprinkle the gelatin over the orange juice and let it stand for about 5 minutes. IMG_9647 (550x367) In a standing mixer with a whisk attachment, whisk the egg whites with 1/4 cup of sugar until stiff peaks form. Set aside. IMG_9660 (550x367)

WARNING: If you’re disturbed by eating raw egg whites, omit them from the recipe and double the amount of heavy cream. The texture will be a little different than my cake, but it will still taste great.

In a standing mixer with a whisk attachment, whisk the heavy cream with 1 Tablespoon of sugar until stiff peaks form.

IMG_9667 (550x367) Heat the gelatin mixture in the microwave for about 30 seconds, just until the gelatin dissolves. DO NOT BOIL. IMG_9662 (550x354) Combine 1 3/4 – 2 cups of peach puree with the gelatin. IMG_9674 (550x367) Gently fold in the egg whites into the peach mixture. IMG_9689 (550x367) IMG_9698 (550x367) Gently fold in the whipped cream. IMG_9700 (550x367) IMG_9704 (550x367)

To assemble:

Cut the jelly roll stack into 1 cm slices. IMG_9680 (550x367) Place the slices around the edge of 2 (9 inch) springform pans, to form vertical stripes. IMG_9682 (550x367) IMG_9683 (550x367) Brush the prepared cake layers on the top and bottom with the Peach-Rum Syrup. IMG_9720 (550x367) Place one of the cake layers in the bottom of each pan. IMG_9709 (550x367) Spoon a quarter of the Peach Mousse on top of the cake layers and spread it out evenly. IMG_9712 (550x367) Place the second cake layers on top of the Peach Mousse and spread the remaining Peach Mousse on top of the cakes. IMG_9715 (550x367) Place the cakes in the refrigerator for a few hours to set. IMG_9717 (550x367)

Peach Jello:

Sprinkle the gelatin over the orange juice and set aside to bloom for 5 minutes. IMG_9744 (550x367) Press the peach puree through a fine mesh sieve. IMG_9741 (550x367) Heat the gelatin in the microwave for about 30 seconds, just until the gelatin dissolves. DO NOT BOIL. IMG_9750 (550x367) Combine the orange juice, gelatin and peach puree. IMG_9749 (550x367) Cool in the refrigerator for about 10  minutes. Pour half of the jello over the top of each cake. The jello will set right away, since it’s cold. IMG_9761 (550x367) Decorate the top of the cakes with peach slices that you set aside after cooking. To serve, take the cakes out of the springform pans. IMG_9795 (550x367) IMG_9830 (550x367)

 

Peach Souffle Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 2 (9 inch round) cakes
Ingredients
Cake
  • 2 sponge cakes
  • 1 sponge jelly roll cake
Apricot Filling:
  • 1 cup dry apricots
  • 1½ cups orange juice
Peach Puree:
  • 10-12 peaches (approx. 4½ cups sliced peaches)
  • ¼ cup sugar, cook for 15 minutes
  • ½ cup water
Peach Mousse:
  • 4 egg whites
  • ¼ cup sugar
  • 1½ cups heavy cream + 1½ Tablespoons sugar
  • ½ cup orange juice
  • 1½ Tablespoons gelatin
Peach Rum Syrup:
  • ½ cup peach liquid
  • ¼ cup rum
  • ⅛ cup sugar
Peach Jello:
  • ½ cup peach puree
  • ⅔ cup orange juice
  • 2 teaspoons gelatin
Instructions
Cake:
  1. Bake the 2 sponge cakes. Cool and set aside.
  2. Bake one jelly roll. Cool. Cut the jelly roll into 5 (2 inch wide) strips. Set aside.
Apricot Filling:
  1. Place the dried apricots and the orange juice in a small saucepan. Bring to a boil, reduce to a simmer, and keep cooking, covered for 20-30 minutes, until the apricots are tender.
  2. Place the apricots and orange juice in a food processor and process until the mixture is completely pureed. Cool.
Peach Puree:
  1. Peel and slice the peaches. Place them in a small saucepan a with ¼ cup of sugar.
  2. Cook the peaches, covered, on medium low heat for 15-20 minutes, until the peaches are tender.
  3. Set aside a few slices of peaches to decorate the top of the cakes.
  4. Set aside ½ cup of the peach liquid for the Peach-Rum Syrup.
  5. Process the rest of the cooked peaches until they are pureed.You will have about 2½ cups of peach puree. Set aside ½ of a cup of the puree for the jello. You will need 1¾ - 2 cups for the mousse.
Peach-Rum Syrup:
  1. Combine the ingredients for the syrup in a small saucepan. Cook just until the sugar dissolves. Set aside.
Peach Mousse:
  1. Sprinkle the gelatin over the orange juice and let it stand for about 5 minutes.
  2. In a standing mixer with a whisk attachment, mix the egg whites with ¼ cup of sugar until stiff peaks form. Set aside.
  3. WARNING: If you're disturbed by eating raw egg whites, omit them from the recipe and double the amount of heavy cream. The texture will be a little different than my cake, but it will still taste great.
  4. In a standing mixer with a whisk attachment, whisk the heavy cream with 1 Tablespoon of sugar until stiff peaks form.
  5. Heat the gelatin mixture in the microwave for about 30 seconds, just until the gelatin dissolves. DO NOT BOIL.
  6. Combine 1¾ - 2 cups of peach puree with the gelatin.
  7. Gently fold in the whipped egg whites into the peach mixture.
  8. Gently fold in the whipped cream.
To Assemble:
  1. Cut the jelly roll stack into 1 cm slices.
  2. Place the slices around the edge of a 9 inch springform pan, to form vertical stripes.
  3. Brush the prepared cake layers on the top and bottom with the Peach-Rum Syrup.
  4. Place one of the cake layers in the bottom of the pans.
  5. Spoon a quarter of the Peach Mousse on top of each cake layer and spread it out evenly.
  6. Place the second cake layers on top of the Peach Mousse and spread the remaining Peach Mousse on top of the cakes.
  7. Place the cakes in the refrigerator for a few hours to set.
  8. Sprinkle the gelatin over the orange juice and set aside to bloom for 5 minutes.
  9. Press the peach puree through a fine mesh sieve.
  10. Heat the gelatin in the microwave for about 30 seconds, just until the gelatin dissolves. DO NOT BOIL.
Peach Jello:
  1. Combine the orange juice, gelatin and Peach Puree.
  2. Cool in the refrigerator for about 10 minutes. Pour the jello over the top of the cake. The jello will set right away, since it's cold.
  3. Decorate the top of the cake with peach slices that you set aside after cooking. To serve, take the cake out of the springform pan.

 

 

 

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Comments

  1. Valentin Goncharenko Jr says

    Incredible!! I agree completely with your yours about our wonderful mom:) she is the greatest mom in the whole world and we all LOVE her so much:) but Olga you always keep astounding me with your talent and passion for the culinary arts! You and Serge bring the cooking/baking experience to life through this blog! Your presentation is absolutely exquisite!!! Great success to you dear sister!!! I am so looking forward to sampling your amazing masterpieces!!

  2. Natasha says

    Wow something uniqe, definatly have to try this one, even though it seems like this will be lots of hassle, but should be worth it!

  3. Tatyana says

    Olya, are frozen or fresh peaches the only option for the peach puree? Can canned ones be used? Also, how did you transfer the cake from the pan to the cake stand? And lastly. how far ahead can this cake be made?

    • says

      Tatyana,
      For the best results, use fresh or frozen. The texture of canned peaches is completely different than when you cook the fresh peaches. It will taste much better too. You can give it a try, though.
      To take the cake out of the cake pan, simply unlock the springform pan, remove the sides and transfer the cake from the bottom of the pan to a plate. It’s very easy.
      You can make this cake several days in advance. I’ve never had it last more than 3 days, but I think it would be fine even longer.

  4. Tatyana says

    I baked this cake on Sat. and happy with the results achieved. The sponge cakes didn’t rise enough (didn’t dissapoint me to continue on) but still… this cake was delicious. Try it!

    Looking forward to coming home after work to have coffee with a piece of cake and enjoy it! Thank you Olga for your amazing recipes and postings.

  5. stacy says

    Hi Olga , i love your recipes! Thank you for taking your time to do the pictures step by step.
    I had a question about this cake, you said it is made to make two cakes. Did u mean all the peach stuff is doubled? So would i have to make 4 sponge cakes and 2 jelly roll cakes? (I am going to make two)

    • says

      Stacy,
      Just follow the recipe exactly and it will yield two cakes. You will need 2 sponge caked and 1 jelly roll cake.
      Hope you enjoy the cake:).

  6. Anna says

    I was just wondering if you can cook the dried apricots with the orange juice for a lesser time? After like 8 minutes I went to go check on mine and all the orange juice dried up and they were starting to burn. I dont know what I did wrong.

    • says

      Anna,
      The apricots need more time to cook all the way through. Did you cook them on low heat, covered? They shouldn’t have started to burn unless you cooked them on high heat. The point of simmering them for that long is for the apricots to steam and become soft as they cook.

  7. Alla says

    Hi Olga :) I have had my eye on this cake since you posted it and finally this weekend I baked it to celebrate my graduation of college. I like you, like to do these long steps sometimes to achieve something amazing and wonderful… It feels so great to finally put the cake together. All in all, I loved the cake. So light and fluffy, yet rich and delicant. Yum, Although I read the directions like 20 times I still messed up once (I added the peach puree instead of the 1/2 cup juice liw=quid) to the rum syrup so at the end i ended up with less peach puree to cover the jelly roll but it was still fine :) It came out to be a great cake (well 2 cakes). Thank you again!!!! It’s truly a special ocassion cake

  8. Lana says

    This was a delicious cake…but definitely not one I would recommend making every week (hehe) — lots of steps and you have to be very organized, but the end product….wonderful! Like someone else said, I had to read this recipes at least 20 times over to make sure I got it right…and I did fumble on one step. But nonetheless, it came out delicious. Thank you for the recipe!!

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