Instructions
Begin by preheating your oven to 180°C (350°F) and preparing your baking pans by lining them with parchment paper to ensure the cake releases smoothly after baking. Separate the eggs carefully, placing the yolks in a larger glass or metal bowl and the whites in a clean, grease-free bowl—this step is critical for achieving the perfect volume in your meringue and sponge. Whisk the egg whites on medium speed with a pinch of salt until you see soft peaks forming—gentle but firm enough to hold shape. Set aside. Without washing the mixer, beat the egg yolks with the sugar until the mixture lightens significantly in color and develops a creamy, thick texture; this will take several minutes and is essential for a tender cake crumb. Now, delicately fold one-third of the whipped egg whites into the egg yolk mixture. Sift the flour and cornstarch over this and gently incorporate with a spatula to maintain as much air as possible. Add the remaining egg whites and gently fold once more, taking care not to overmix—it’s the air in the whites that will keep your cake light and fluffy. Pour the batter into the prepared pan(s) promptly, as sitting too long will cause the batter to lose precious volume, and bake for about 35 minutes if using one springform pan or 25 minutes if using two. Allow the cake to cool briefly before removing from the pan. For ease of slicing into layers the next day, wrap tightly in cling wrap. Next, prepare the crisp meringue by beating an egg white with a pinch of salt until soft peaks form. Gradually add sugar while whisking on high speed until the meringue turns glossy and forms stiff peaks. Pipe small star shapes or any desired pattern onto a parchment-lined baking sheet and dry in the oven at 100°C (212°F) for approximately 45 minutes. Store in an airtight container to keep them crisp until assembly. For the luscious filling, whip heavy cream with vanilla extract and sugar until stiff peaks form, creating a smooth, fluffy cream. Thinly slice the peaches and set aside, reserving the juice. Cut the cooled cake into four even layers for assembly; cold cake layers slice much more cleanly. Brush each cake layer with some of the reserved peach juice to add moisture and flavor. On the first layer, pipe a thin border of whipped cream and fill the middle with peach slices. The second layer gets a generous spread of dulce de leche for added richness. Repeat the layering process—brushing, piping cream, and adding peaches—until all four layers are stacked. Frost the sides of the cake with a thin layer of whipped cream. You can pipe decorative roses or swirls around the edges to elevate its presentation. Warm the peach juice slightly and mix the cornstarch with a bit of cold water until smooth. Stir this into the hot juice and cook until thickened into a shiny glaze. Pour this glaze over the top layer of peaches to add a glossy finish and seal in freshness. Finally, gently crush the dried meringues and pat them around the sides of the cake for texture and added sweetness. Serve immediately to enjoy the perfect combination of moist cake, creamy filling, fruity freshness, and crisp meringue. For a delightful twist, experiment by adding seasonal fruits or a splash of liqueur in the cream.
