Postre Chajá

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Preparation

1. For the sponge, preheat the oven to 180°C and prepare one or two 20cm cake pans, lining the bases with parchment. Separate the eggs, using a larger bowl for the yolks and a grease-free glass or metal bowl for the whites. Beat the egg whites on medium speed with a pinch of salt until soft peaks form, then set aside. Without cleaning the mixer, beat the egg yolks with the sugar until much paler and creamy, several minutes.
2. Gently pour a third of the egg whites onto the yolks and sift the flour and cornstarch on top — don't skip sifting. Gently fold together with a spatula, trying to keep the volume, then add the last two thirds of the whites and fold gently without overmixing. Put the batter into the pans and bake immediately, 35 minutes for one pan or 25 minutes for two. Cool a little before removing from the pans. (If making the day before, wrap in cling film — it's easier to cut cold.)
3. For the meringue, beat the egg white until soft peaks form, add a pinch of salt, and continue beating on high while adding the sugar. Beat at least three minutes more until glossy. Pipe small stars onto a parchment-lined sheet and dry for about 45 minutes at 100°C, then keep in an airtight container.
4. For the filling, beat the heavy cream, vanilla and sugar until stiff peaks form, and thinly slice the peaches. Cut the cake into four layers (easier cold). Brush a layer with some peach juice, pipe a thin layer of whipped cream around the edges, and place peach slices in the middle; on the second layer spread only the dulce de leche. Repeat the juice, cream and peaches for the third and final layers, reserving enough peach slices for the top. Spread a thin layer of cream on the sides and pipe roses if desired. Heat the peach juice, mix the cornstarch with a little water until smooth, add to the hot juice, and stir until the glaze thickens, then pour over the top peaches. Crush the meringue and pat around the sides. Serve immediately.