In a deep bowl, beat the eggs with the sugar with a mixer until light and fluffy.

Add the flour and baking powder, mixing with a spatula until smooth.

Pour in the sunflower oil and boiling water, and beat with the mixer again.

Divide the batter into two portions - a larger and a smaller one. Add cocoa to the smaller portion.

Bake in two pans (for example, 24 cm and 18 cm in diameter) for about 30 minutes in an oven preheated to 180 °C. Check doneness with a toothpick. Let the layers cool.

Put the sugar, eggs, and vanilla sugar into a deep pot. Whisk well.

Add the flour and mix thoroughly so no lumps remain.

Pour in the milk and put the pot over medium heat. Cook for 10-15 minutes until thickened, whisking constantly.

As soon as the first bubbles appear, take it off the heat, pour the cream into another container, and let it cool.

Cut the chocolate sponge (18 cm) into 2 layers. From the white sponge, cut out one more layer of the same diameter, and keep the trimmings for coarse crumbs.

Open the can of peaches. Soak the first chocolate layer with syrup.

Spread cream generously on top and arrange the peaches. Add the white layer and repeat everything, then top with the second chocolate layer, soaked with syrup.

Coat the cake with the remaining cream and decorate with sponge cubes from the trimmings. Bon appetit!