Beat the egg whites until stiff peaks form.

Gradually add the sifted sugar and the egg yolks, one at a time.

Gently fold in the flour (previously sifted with the baking powder), then add the lemon zest and vanilla extract little by little.

Pour the batter into a greased and floured pan. Bake at 400°F (200°C) for 20 minutes. Let cool before cutting and decorating.

SYRUP PROCEDURE: Blend the three milks with the peach, vanilla extract, and brandy.

PASTRY CREAM PROCEDURE: In a saucepan, add 4 1/4 cups milk (1 liter), beaten egg yolks, butter, 2 or 3 tablespoons vanilla extract, and a cinnamon stick. When it starts to boil, add sugar to taste and the cornstarch dissolved in water or milk. Stir until thickened.

Once the cake is cool, gently score the edges with a knife.

After scoring the cake, place a piece of string around it as if tying it, and when you pull the string tight, the cake will be cut in two.

Soak the cake with the syrup, let it rest, then cover and fill with the pastry cream.