Whip whites, add yolks and whip. Then add delicacies and baking soda. Divide mixture on 2 parts and bake separation on greased form. Bake every cake for 35 minutes in 340 degrees F (170 degrees C).
Boil peach juice. Melt custards, yolks and flour in 3/4 cup of water. Pour in boiled juice. Boil. Cool it down.
Beat butter and add mixture step by step. Divide filling of 3 parts.
On first sponge cake put one part of mixture. On it put biscuits. Then smear mixture and put second cake on it. On sponge cake smear rest of mixture, put sliced peaches and jelly.
Cool cake down in fridge.
Bon appetite! | 
