1 Whip the egg whites are with a pinch of salt. The yolks are mixed with caster sugar and vanilla essence until they turn into a sweet and frothy cream. Add the milk and oil and stir a little. Add flour mixed with cocoa and baking powder. Finally incorporate the whipped egg whites. Put everything in the oven for about 20 minutes, in a pan of 24/35 cm, lined with baking sheet. Allow to cool and cut in half lengthwise.

The cream

2 Hydrate the gelatin for 10 minutes in 3-4 tablespoons of cold water, then let it melt (be careful not to boil!) in bain-marie. The two yolks will be stirred with 5 tablespoons of caster sugar (like the cake layer) then add starch. Place the warm milk and cook at low heat, stirring constantly until thickened. Add the gelatin in the eggs cream. Allow to cool.

3 Whip the mascarpone cheese with 4 tablespoons of caster sugar and put in the eggs cream when it is cold. Stir well to blend. Stir the liquid milk cream or sour cream for the whipped cream until it thickens and hardens. If you use sour cream for whipped cream, be careful not to turn it into butter. Add the mascarpone into the eggs cream. Peaches are cut in pieces and added, at the end, to the cream.

4 The cake layer is moistened with compote juice and essence, is placed in the pan, the cream layer is put and on top is placed the other side of moist cake layer. Refrigerate 2 hours.

5 For glaze, put on fire liquid milk cream with broken chocolate pieces. Pour it hot over the cake. Allow to cool and then cut.