For sponge cake yolks with the sugar whisk until the mixture becomes creamy and white, and its volume will be doubled. Sift onto a sheet of parchment paper wheat flour and starch, cocoa powder. Gently mix half the flour mixture and starch, the cocoa powder with the yolk mass. Beat egg whites in a elastic homogeneous mass, gradually adding the sugar. Gently push in the yolk mass, a third protein, the rest a mixture of flour and starch, cocoa powder, and then the remainder of the beaten egg whites. Put in a detachable mould, biscuit dough and smooth the surface, sponge cake, bake in a preheated oven at 180*C for 30-40 min. Chilled the cake three times to cut horizontally.

Cream butter, beat with condensed milk boiled, add the juice from the canned peaches - the mixture should be elastic and homogeneous, then add the cream peaches cut into cubes, and chopped walnuts and mix everything together.

For the custard cream: whisk the cream until a homogeneous lush and stable mass.

Sponge cake impregnated with syrup for impregnating, lubricating cream with peaches, and top the finished cake with custard cream

And sprinkle with cocoa powder, I used the leaves of the flower and made a stencil

We have created a distinctive pattern on the cake and decorated with walnut kernels.