Ingredients: Sponge Cake (24cm round pan)

• 🥚6 egg yolks
• 🍬50g sugar
• 🥚6 egg whites
• 🍭110g sugar
• 🌾100g pastry flour (without raising agent)
• 🌽50g starch (cornstarch)
• 🥄2 tsp vanilla extract

Ingredients: Fillings

• 🍯200g dulce de leche
• 🍑180g homemade or store-bought peach jam

Ingredients: Cream Cheese

• 🧀500g cream cheese (mascarpone or your preferred type)
• 🍶400ml heavy cream 38% fat
• 🍶400ml heavy cream 38% fat
• 🍶400ml heavy cream 38% fat

Ingredients: Syrup for soaking the cake layers

• 💧400ml water
• 🍭100g sugar
• 🍭100g sugar

Elaboration

1. ♨️Preheat the oven to 170ºC
2. 🧈Grease the pan and line with parchment paper. Set aside
3. 🥣In a bowl, beat the egg yolks with 50g sugar and 2 tsp vanilla until creamy
4. 🥣In another bowl, whip the egg whites with 110g sugar until stiff
5. 🥣Fold the whipped egg whites into the yolks in two or three additions with gentle movements
6. 🌾Sift the flour with the starch and gradually fold into the previous mixture. Mix gently until incorporated. Do not overmix to avoid deflating
7. ⏰Pour the mixture into the pan and bake at 170ºC for 20min or until a skewer comes out clean

1. ❄️Let cool, unmold, cut in half, and set aside

1. 🍭For the syrup; put 150g sugar, water, and 1 tsp vanilla extract in a saucepan. Bring to a boil and let cool completely before using
2. 🍯Place the dulce de leche in a piping bag. Set aside
3. 🧀For the cream cheese; in a bowl, whip the cream until semi-whipped, gradually add the powdered sugar and vanilla, beat until combined, then add the cream cheese. Beat until dense cream forms

1. 🍽️On a tray or large plate, place a base of sponge, soak with syrup to taste, add a layer of dulce de leche, 400g of cream (reserve the rest), a layer of peach jam, and cover with the other sponge layer soaked with syrup to taste

1. 🎂Cover the cake with the reserved cream (naked style) and decorate as desired

1. ❄️Refrigerate 2 to 3 hours and enjoy

Notes

• ✍️I covered the cake with extra whipped plant-based cream because I like it to look whiter, but it's optional (I used 200ml plant cream + 20g powdered sugar)

I hope you enjoy this delicious recipe 🍑😋🌸🌼