Postre Chajá

Steps

1. Preheat your oven to 180°C (356°F) and prepare one or two 20cm (8 inch) cake pans by lining the bottoms with parchment paper. Separate the egg whites from the yolks; use a larger bowl for the egg yolks and ensure the bowl for the egg whites is clean and grease-free.
2. Beat the egg whites with a pinch of salt at medium speed until soft peaks form. Set aside. In the same mixer (without cleaning it), beat the egg yolks with 100g of sugar until the mixture is pale and creamy, which takes several minutes.
3. Gently fold one third of the egg whites into the yolk mixture, and sift in the flour and cornstarch. Carefully mix to combine, then add the remaining egg whites and gently fold again. Pour the batter into the prepared pans and bake immediately: 35 minutes for one pan or 25 minutes for two. Let cool slightly before removing from the pans, and if preparing a day ahead, wrap in cling film to make cutting easier.
4. For the meringue, beat the egg white until soft peaks form, add a pinch of salt, then gradually incorporate 50g of sugar while beating on high for about three minutes until glossy. Pipe small shapes on a parchment-lined baking sheet and dry in the oven at 100°C (212°F) for about 45 minutes. Store in an airtight container.
5. To make the filling, whip the heavy cream with 40g of sugar and vanilla extract until stiff peaks form. Slice the peaches thinly. Once the cake layers are cool, cut each layer in half. Brush each layer with some peach juice, pipe a layer of whipped cream around the edges, and place peach slices in the center. On the second layer, spread dulce de leche. Repeat this layering with peach juice, whipped cream, and peaches for the final layer. Reserve some peach slices for decoration.
6. Spread whipped cream on the sides of the cake and pipe decorative roses if desired. Heat the peach juice and mix the cornstarch with a little cold water until smooth. Once the juice is hot, stir in the cornstarch until thickened, then pour this glaze over the top layer of peaches. Crush the meringue and press around the sides of the cake. Serve immediately.