How to cook
Beat the egg whites, while gradually adding the sugar. Add the flour, starch and baking powder, while stirring carefully with a spatula.
For the yellow mixture, beat the egg yolks and eggs with the sugar. Add the oil, flour and baking powder. Stir well. Lay out baking paper in a 8″ (20 cm) x 14″ (35 cm) tray. Distribute the egg white mixture in clumps using a spoon.
Sprinkle with ground coffee (instant coffee). Pour the yellow mixture over the white one. Bake at 338°F (170 °C) for 30-35 min.
Take the layer out and leave it to cool.
Boil part of the milk with the sugar. In the other part, dissolve the pudding and add it to the boiling milk. Stir until thickened. Leave it to cool slightly. Add the butter, gelatin (soaked in a little cold water ahead of time) and the drained and diced peaches.
Cut the cake layer into 2. Put the bottom layer in the same form. Pour in the cream and leave it to harden a little. Cover with the 2nd layer and return to the fridge until the cake is fully hardened. Sprinkle with powdered sugar, cut it into portions and serve.