For the Cake 5 eggs @ room temp

1 cup sugar

1/4 cup water

1 cup soft flour

1 tsp. baking powder

1 pinch salt

For the Milks 1 can condensed milk

1 can evaporated milk

1 1/2 cups heavy cream

1/2 cup peach schnapps

For the Poached Peach Garnish 6 peaches -- peeled and cut in

half 1 qt. water

2 cups sugar

1 star anise

2 whole cloves

1 vanilla bean

1 cinnamon stick

For Whipped Cream: 1 cup heavy whipping cream

1/4 cup sugar

1/4 tsp. vanilla

For Meringue: 3 egg whites -- room temp.

1/3 cup white sugar

1/8 tsp. vanilla

3/4 cup powdered sugar

FOR POACHED PEACH GARNISH: Place all the ingredients in a large pot and stir to dissolve the sugar, bring to a boil, reduce and simmer until peaches are slightly soft about 10 minutes depending on the ripeness of the peaches. Remove from the poaching liquid and cool. Slice peaches and decorate plate. FOR WHIPPED CREAM: In a well chilled bowl with chilled beaters, beat the crream with the vanilla and sugar until firm. Place a blob on top of a piece of cake and garnish. Sugar can be omitted depending on taste. FOR MERINGUE: Beat egg whites with 1/3 cup sugar and vanilla until stiff. (it helps to have warmed the bowl and beaters with warm water first then dry before use. This will ensure a high whip) By hand working quickly, blend in the powdered sugar thoroughly. Take a plastic sandwich or pastry tube and pipe out strips of meringue onto a sheet pan. Place in a 250 degree oven for about 1 hour or until dry. This can be done a day in advance and stored in an airtight container. (continued in Part 2)