Separate the egg whites from the yolks, ensuring the bowl for the whites is clean and dry, and that no yolk gets into the whites.
Beat the egg whites until stiff peaks form (you can add a tiny pinch of salt to help them rise firmer and faster).
Beat the egg yolks with the sugar until they have a buttery appearance and double in size.
While achieving that consistency, we can prepare the three milks. Just blend the condensed milk, evaporated milk, and half-and-half, and set aside. They can be refrigerated if the cake will be served soon.
Add the egg yolks, alternating with the egg whites and the sifted flour mixed with the baking powder. MIX AT LOW SPEED.
Add the milk and vanilla and beat until well combined.
Pour into the floured pan or lined with parchment paper. You can use two pans and divide the batter between them so that when adding the filling, you won’t have to cut the cake.
Bake until a toothpick comes out clean; if it's browning too much and is not fully cooked, you can lower the temperature a bit.
After removing the cake from the oven, let it cool to room temperature.
Once the cake is cool, we can start assembling. Soak the bottom layer with half of the three milks, add a generous layer of whipped cream on top, and then the chopped or sliced peaches. Be sure to remove as much syrup as possible so they don't slide off.
Place the other cake layer on top of the peaches and soak with the other half of the three milks. Completely frost the cake with whipped cream and decorate with peaches. You can use a piping bag and tip to create shapes with the cream.
Preferably serve completely cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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