Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.

In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 8-10 minutes until pale, thick, and tripled in volume.

Gently fold in the flour, salt, and vanilla extract using a spatula, being careful not to deflate the batter, until just combined.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Allow the sponge cake to cool completely in the pan for 10 minutes, then transfer to a wire rack; once cool, slice horizontally into two even layers.

Drain the peaches, reserving the syrup in a small bowl, and chop the peach halves into small bite-sized pieces.

In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form, being careful not to overbeat.

Place the bottom cake layer on a serving platter and brush generously with half of the reserved peach syrup.

Spread the dulce de leche over the soaked cake layer, then scatter half of the chopped peaches and a handful of crushed meringues on top.

Spread a thick layer of whipped cream over the fillings to seal them in, then place the second cake layer on top and brush with the remaining syrup.

Cover the entire outside of the cake with the remaining whipped cream, smoothing it with a spatula.

Press the remaining crushed meringue cookies onto the sides and top of the cake until fully coated, giving it the signature rustic look.

Refrigerate for at least 2 hours before slicing to allow the flavors to meld and the structure to set.