For the base cake:
For the mousse:
For the topping:
Preheat the oven to 180ºC with heat up and down without ventilation. Place a baking paper on a baking tray.
Separate the egg whites from the egg yolks and whip the egg whites and half of the sugar until stiff.
On the other hand, whip the egg yolks with the rest of the sugar and gradually combine both mixtures.
Carefully add the flour with delicacy, previously sifted.
Spread the mixture on the baking paper to a thickness of less than 1c and bake for 10 minutes at 180ºC.
Remove from the oven immediately from the paper and allow to cool.
Mix the powdered gelatin with the water, stir with a spoon and let it gel (approximately 10 minutes). Once gelled, heat in microwave to dissolve.
Mix the Quescrem Kefir Quescrem cream cheese with the vanilla and honey or agave syrup, add the gelatin mass and beat until it whips.
Whip a meringue with the egg whites and combine with the Kefir whipped cream in a delicate way so as not to lose aeration.
Bring the water with the lemon rind and the syrup to a boil. Allow to infuse for 5 minutes and strain. Reheat and add the previously hydrated gelatin.
Mix the liquid with the peach and reserve at room temperature.
Cut the cake in the same shape as a metal ring. Place the sponge cake in the ring and pour the kefir mousse over it without filling it to the top and flatten it.
Pour the warm (not cold) peach mixture and place the cake in the refrigerator for 4 hours to gel. Cut and serve.