Preheat the oven to 350°F (177°C). Line three 8-inch cake pans with parchment paper.

Whisk the eggs, sugar, and vanilla on high speed for 4–6 minutes until pale, thick, and airy. In a separate bowl, mix the all-purpose flour, almond flour, and baking powder. Sift the dry ingredients into the egg mixture and fold gently until just combined.

Divide the batter evenly between the pans and bake for 20 minutes, until lightly golden and springy to the touch. Cool completely, then slice each cake layer in half to make six layers.

Whip the heavy cream, confectioner’s sugar, and vanilla for 3–4 minutes until stiff peaks form. Refrigerate until needed.

Stir the peach preserves and sweet white wine together until smooth.

For the zefir, prepare a piping bag with a star tip. Heat ¼ cup water with the peach gelatin until dissolved. In another saucepan, heat the remaining ½ cup water with agar gelatin until slightly thickened. Add the sugar, bring to a boil, and cook for 2 minutes.

Whip the egg whites until soft peaks form, then slowly pour in the hot syrup while mixing. Add the peach gelatin and lemon juice, then beat on high for 6–8 minutes until thick and glossy.

To assemble, layer sponge cake with peach filling and whipped cream. After each layer, add peach preserves and pipe zefir, gently pressing diced peaches into it. Finish with piped zefir on top.

Refrigerate for 1 hour before serving.