Lemon kefir cake with peaches and jelly

A quick, refreshing and light cake with lemon mousse made with kefir or buttermilk, topped with peaches and jelly. In my kitchen it goes by the name “Cytrynka”(Little Lemon), though you can easily make it in your favourite flavour — how about a raspberry or blueberry version? In winter, frozen or tinned fruit works perfectly, while in summer it tastes best with fresh fruit. Simple, yet absolutely delicious!

Ingredients for the sponge cake:

• 2 large eggs
• 70 g caster sugar
• 50 g plain flour
• 30 g lemon kisiel (kissel) powder, sugar-free

All ingredients should be at room temperature.

Separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form, being careful not to overwhip them. Towards the end of whisking, gradually add the sugar, one tablespoon at a time, whisking well after each addition. Add the egg yolks one at a time, continuing to whisk. Add the sifted flour and lemon kisiel powder to the egg mixture. Fold gently with a spatula or whisk until just combined. Folding by hand is the safest method here — do not use a mixer at this stage.

Line the base of a 25 cm springform tin with baking parchment. Do not grease the sides. Transfer the batter gently into the tin and level the surface. Bake at 160–170°C for about 15–18 minutes, or until a skewer inserted into the centre comes out clean. Immediately after removing the sponge from the oven, drop the tin from a height of about 30–40 cm onto the floor, then leave to cool completely at room temperature.

Note: run a knife around the edges of the sponge only after it has fully cooled.

Ingredients for the lemon mousse layer:

• 1 packet lemon jelly (to be dissolved in 500 ml water)
• 1 tbsp powdered gelatine (9 g)
• 500 ml kefir or buttermilk

Place the lemon jelly powder and gelatine into a bowl. Pour over 250 ml boiling water and stir thoroughly until completely dissolved. Leave to cool and thicken slightly. Once the jelly mixture starts to set lightly, add the kefir and whisk thoroughly until smooth. Pour the thickening mousse mixture over the cooled sponge cake, level the surface and chill until set.

Ingredients for the fruit jelly topping:

• 1 large tin peaches in syrup (approx. 800 g total weight), fresh peaches can be used in season
• 1 packet lemon jelly (to be dissolved in 500 ml water)

Slice the peaches into crescents and arrange them over the lemon mousse layer.

Dissolve the lemon jelly in 300 ml boiling water, stirring thoroughly until dissolved. Leave to cool and thicken slightly, then pour over the peaches. Chill until fully set.

Slice and serve chilled. Store in the fridge.

Enjoy!