Peach Layer Cake
For the cake: Preheat the oven to 180°C (convection oven 160°C) (approximately 350°F). Separate the eggs. Whisk the egg yolks and sugar until creamy. Sift the flour over top. Whip the egg whites with a pinch of salt until stiff. Gently melt the butter, let cool then pour over the flour. Fold in 1/3 of the whipped egg whites. Then add the remaining egg whites and fold in. Grease a springform pan with butter, fill with the batter, smooth the surface and bake until golden brown, around 40 minutes. Remove from the oven and let cool on a wire rack. Cut into 3 horizontal layers.
For the filling: Drain the peaches. Cut 4-5 peach halves into pieces and purée. Slice the remaining peaches. Squeeze the excess liquid from the gelatin and melt in a small saucepan over low heat. Fold the whipped cream into the peach purée and then fold in the gelatin. Let the filling set slightly then spread some over the bottom cake layer. Top with peach slices and then add the middle cake layer, pressing down lightly. Spread some more filling over top and top with peach slices. Add the remaining cake layer on top and press in lightly. Coat the cake with some of the remaining filling and sprinkle with chocolate. Transfer the remaining filling to a piping bag fitted with a star tip and pipe rosettes over the cake. Chill for 2-3 hours before serving.