Preheat the oven to 220ºC.
Sift flour with baking powder and salt.
Separate the whites from the yolks taking care that the container of the whites is not dirty or has water, and that no yolk falls on the white.
Beat the whites to the point of nougat (you can put a little but very little salt to raise them firmer and faster).
Beat the yolks with the sugar until they look like butter and double in size.
While that consistency is obtained we can prepare the 3 milks. We only liquefy the condensed, the evaporated and the half cream, and leave aside. They can be left in refrigeration if the cake is going to be served in a short time.
Add to the yolks, alternate the egg whites and the flour already sifted with the baking powder. AT LOW SPEED.
Add the milk and vanilla and beat until well incorporated.
Pour into floured mold or waxed paper. You can use two molds and put half the dough in each one so that when putting the filling we do not have to cut the bread.
Bake until the chopstick comes out clean, if it is browning a lot and it still does not cook at all you can lower the temperature a little bit.
When the bread comes out of the oven let cool to room temperature.
Once the bread is cold we can start to assemble. In the bread below we bathe it with half of the 3 milks, we put on it a generous layer of whipped cream and on top the peaches, chopped or sliced. you have to remove the syrup as much as possible so that it does not slip off.
Assemble the other bread on the peaches and bathe with the other half of the 3 milks. Fully imbibe the cake with the whipped cream and garnish with peaches. It can be decorated with the cream with a pastry bag and a duya, to make figurines.
Preferably serve completely cold.
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