These sparkling layers of goodness remind me of amber.
The glistening orange takes me back to a summer spent in Poland on the Baltic Sea, digging around in the sand hoping to find some amber on the beach.
Poland is known for its gorgeous amber. You can’t turn a corner without facing an opportunity to be distracted with amber necklaces, earrings, rings, etc, in varying shades of orange, sitting there sparkling, and waiting for you to purchase them. Anywhere.
Fact: I once left the a grocery store in Poland with an amber ring. It was there, it was calling my name, so I left with what was most likely a bag full of yogurt, bread, and chocolate (because it all tastes so much better there), and an amber ring. That I still have today. I should wear it more often.
But I digress.
This isn’t really amber.
This is my mom’s recipe that I
helped watched her make while I was at home. We devoured it while I was home for Easter. It was so amazingly delicious that I had to share.
A lot of Polish cakes are different variations of spongecake, jello, fruit and or different delectable cream fillings (like this one I shared before, here).
I consider this cake healthy. Yes, there is a whipped cream topping (that can be optional). But can you believe there is no butter?
It is light, airy and perfect for these 80 degree days that have been gracing us with their glorious presence.
Is it possible to make a cake without using any butter that is still melt in your mouth delicious?
Try it for yourself and see…
Sparkling Amber Peach Jello Sponge Cake
(or in Polish: Bursztynowy Biszkopt)
- 6 eggs (separate the yolk from the whites)
- 3/4 cup sugar
- 3/4 cup flour
- 1 t baking powder
- 29 oz can sliced peaches
- 2 – 1.4 oz packets of peach jello
- 1c applesauce
- 1 cups boiling water
- 1/4c peach schnapps and vodka mixture (or apple juice works too 🙂
- 1 pint heavy cream
- Separate the yolks from the whites of all 6 eggs. Beat the yolks with the sugar and vanilla, until the texture turns stiff and foamy. A test that it is done is when the bowl can be flipped upside-down and not drip.
- Slowly add yolks and mix them in (do not beat). Carefully fold in flour and baking powder to the egg mixture (do not overmix).
- Pour into a round cake pan and bake at 350 degrees F for 35-40 minutes.
- While the cake is baking, open the can of peaches, drain the syrup out and set aside.
- Place the peaches into a food processor (or blender) and puree.
- Mix the peach puree with the applesauce.
- Mix the jello powder with only 1 cup of boiling water, mix thoroughly, and add to the peach mixture
- Once the spongecake is done baking and is cooled, cut the cake into 3-4 layers.
- Mix the leftover peach syrup with the peach schnapps, some vodka, and some water. Use this mixture on the cooled spongecake layers to moisten them.
- Once the jello mixture starts to set (add some ice and stir to speed up the setting process) and becomes more “chunky,” start layering it over the moistened spongecake layers.
- Place cake into the fridge for about 2 hours or until the jello is firm.
for topping: Place the whipping cream in a stand up mixer and blend until it turns into a foamy, whipped cream consistency (if you mix too long it turns to a butter texture). Then decorate the top as you wish.
Tip: Best when paired with a family feast.