We start with the cake layers. These will be chocolatey and very tender. Crack four eggs into a stand mixer bowl or a deep mixing bowl (if you are whisking by hand) and beat them for about 4 minutes. The eggs should increase in volume by roughly four times, becoming pale and foamy.

Add the granulated sugar in equal portions to the whipped eggs and beat again. Sift the cocoa powder, flour and one teaspoon of baking powder together through a fine sieve. This prevents lumps from forming in the batter. Gently fold the flour and cocoa mixture into the beaten eggs. It is best to use a spatula, lifting the batter from the bottom to the top so you keep as much air as possible.

Now move on to the cream. This part is much simpler. Place 400 g of cottage cheese (or a similar soft fresh cheese) in a mixer bowl or a deep bowl and add 150 g of powdered sugar. If you like, you can add a few drops of vanilla extract, but not too much. Beat on high speed until you get a thick, fluffy white cream that holds firm peaks.

It is time to assemble the cake. First, slice the peaches into thin wedges or small pieces. Generously spread the cooled cake layers with the cream, then arrange peach pieces on top of the cream. Repeat the process with the remaining layers until you reach the top layer.

If you prefer not to decorate the cake further, you can simply spread the last layer with cream, add peaches on top and stop there. For a more polished look, melt 100 g of chocolate and mix it with 30 ml of milk to make a simple chocolate glaze. Pour or spread this glaze over the cake to give it a more presentable finish. For extra decoration, add fresh mint leaves and a few pieces of canned peaches on top.