Separate the yolks from the whites. Put the yolks with the sugar in the blender and beat until it has a creamy consistency and the sugar grains dissolve (it will be pale yellow).
Beat the whites with a pinch of salt (or cream of tartar) in the blender until they are fluffy until stiff. Add to the mixture of the yolks in enveloping form, not very fast so as not to lose volume.
Put the flour on top of the mixture with a sieve, little by little, and mix with enveloping movements until you have finished adding the whole cup of flour.
Put in the preheated oven at 160 degrees centigrade in a round pan.
While baking, prepare the bitumen. Heat the cream in a pot without stopping to move until it boils. Turn off the heat and add the white chocolate into pieces. Stir well so that the white chocolate melts.
Once the cake is ready, remove it from the oven and let it cool. (You can insert a toothpick to make sure it is ready).
Mix the condensed milk, the evaporated milk, the rest of the cream and the rum or liquor.
The bread is sliced between 2-3 parts (depending if you want 2 or 3 layers).
In the first layer of bread, put a little of the milk mixture on top, and then slices of sliced peaches. Then put the other layer of bread and cover again with the rest of the milk. (If you have 3 slices put more peaches and finish with milk).
Once the cake is ready, cover it with melted white chocolate until everything is covered. It is decorated with sliced peaches and grated white chocolate.
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