Preheat your oven to 350°F (177°C) and prepare three 8-inch cake pans by lining them with parchment paper and greasing the sides.

Whisk together the large eggs, granulated sugar, and vanilla extract until pale and voluminous, about 4-6 minutes.

In a separate bowl, mix the all-purpose flour, almond flour, and baking powder, then sift into the egg mixture and fold gently.

Evenly divide the batter among the three prepared pans and bake for about 20 minutes until golden and a toothpick comes out clean.

While the sponge cools, whip the chilled cream with confectioner’s sugar and vanilla extract until stiff peaks form, 3-5 minutes.

Combine peach preserves and sweet white wine to create the filling and set aside.

Dissolve the peach jello and agar gelatin as per instructions to prepare for the zefir, then combine with beaten egg whites.

Assemble the cake by layering sponge with peach filling, whipped cream, and zefir; repeat with second sponge layer and top with the final sponge.

Chill the assembled cake in the refrigerator for at least 1 hour before serving.