Meringue and Dulce de leche dessert with peach

For the preparation we are going to use either a mixer or do it manually, place and beat the eggs, sugar and vanilla essence in a bowl.
If we do it in the mixer, we will beat for approximately 15 minutes until we obtain a fluffy mixture that doubles in size.
If we do it manually, we will also beat for 15 minutes or more until we obtain a very fluffy and voluminous mixture.
Next we add the flour little by little and we integrate it with enveloping movements.
We preheat the oven to 180º C.
Next step, we introduce a previously buttered and floured mold or cake pan. We can also use parchment paper during baking to prevent it from sticking.
We cook it for approximately 30 minutes until it turns golden.
Finally, when cooking is finished, we remove it from the oven and let it cool to room temperature and then unmold it.

For the meringues:

We begin by placing the sugar, cornstarch and baking powder in a large bowl, mixing the ingredients.
Then we add the egg whites and beat until thick, continuing to add the dry ingredients little by little until forming a firm meringue.
Next, on a baking sheet we shape it into a circular disk and make small meringues.
We preheat the oven to 150º C and insert the plate with the meringues, we leave it at that temperature for the first 5 minutes and then we lower it to 100º C and leave them for approximately 1 hour of cooking.

First, we cut the cake into 3 layers.
Then in a bowl with water and ice, we beat the very cold cream with the sugar until it is very firm.
Next step, on a wide and flat plate we begin by placing a layer of the sponge cake.
We make the next layer generously with dulce de leche.
Next another layer of sponge cake and then a layer of whipped cream.
Next we added chopped meringues and some of the chopped peaches as well.
We continue with another layer of sponge cake, cover with the rest of the whipped cream and we can decorate with meringues, peaches cut into quarters and edible flowers as desired.