Preheat the oven to 350F (177C). Line three, 8-inch (20-cm) cake pans with parchment paper.

For the sponge cake: In a large bowl, whisk together the eggs, sugar and vanilla on high speed for 4 to 6 minutes, until pale and voluminous. In a separate bowl, combine the dry ingredients: flour, almond flour and baking powder. Sift the dry ingredients into the eggs, folding gently but thoroughly.

Divide the batter evenly between the three pans and bake for 20 minutes, until golden brown. Allow the layers to cool completely, then use a serrated knife to split each layer in half.

For the whipped cream: In a large bowl, whisk together the heavy cream, confectioner’s sugar and vanilla for 3 to 4 minutes, until stiff peaks form.

For the peach filling, combine the peach preserves and wine in a small bowl.

Prepare the zefir last. Prepare a large piping bag tipped with a star tip, such as French star tip #8FT. In a small saucepan, combine the ¼ cup (60 ml) water and peach gelatin. Cook over medium heat for several minutes, until the gelatin is dissolved.

Combine the remaining ½ cup (118 ml) water and agar gelatin in a separate sauce pan. Cook over medium heat for several minutes, until the mixture begins to simmer and takes on an applesauce consistency. Gradually add the sugar and continue to cook the syrup over medium heat until syrup begins to boil; boil for 2 minutes.

Whisk the egg whites in a stand mixer bowl on high speed for a minute, until soft peaks form. Pour the hot syrup in a steady stream into the egg whites with the mixer running on medium speed. Add the peach gelatin and lemon juice last, then whisk on high speed for 6 to 8 minutes, until the mixture thickens and pulls away from the sides. Add food coloring, if desired.

To assemble the cake, spread the peach filling over each half, then spread a generous amount of whipped cream over the preserves and top with second half. Spread more peach preserves on top. Pipe a thick layer of zefir, then top with diced peaches, pressing them into the marshmallow gently. Proceed to assemble the cake, alternating with layers of sponge cake, peach filling, whipped cream, sponge cake and zefir. Garnish the top of the cake with dollops of zefir.

Refrigerate the cake for an hour before serving. Keep refrigerated if not serving within a few hours.