HOW TO PREPARE SPONGE CAKE MASS

1. Preheat oven to 180ºC and grease a 20 x 30 cm pan with a little oil.
2. In a mixer, beat 2 eggs with a pinch of salt until quadruple in volume and stay well aerated.
3. Add the sugar little by little, spoonful by spoonful with the mixer on.
4. Turn off the mixer and flavor the dough with the lemon zest and vanilla essence, stir gently with the silicone spatula.
5. Add the sifted cornstarch little by little and mix gently with the spatula from bottom to top until it is completely incorporated. When the first part of the starch is added, sift a little more and repeat the process until the starch is gone.
6. Transfer the dough to the greased pan and bake in a preheated oven. 180ºC for approximately 15-20 minutes.

HOW TO PREPARE PEACH CREAM

1. Dissolve the cornstarch with the peach syrup, then add the sugar, coconut milk and egg yolk.
2. Turn the pan on low heat and stir constantly with a wooden spoon. If it starts to clump, use a wire whisk to smooth out the cream. Cook for approximately 5-7 minutes, until you see a path at the bottom of the pan.
3. Turn off the heat and add the vanilla and peach to the cream and stir quickly.

ASSEMBLY

1. Prick the sponge cake with a fork and drizzle the peach syrup over the dough.
2. Spread the peach cream over the sponge cake.
3. Decorate with grated coconut.
4. Refrigerate the dessert for at least 4 hours.