Prepare the Dough: Start by beating the egg whites until stiff peaks form. Gradually add 6 tablespoons of sugar, followed by the egg yolks one at a time. Gently mix in the wheat flour and baking powder.
Bake the Cake: Pour the batter into a greased 24 cm diameter pan. Bake in a preheated oven at 200°C (392°F) for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before unmolding it.
Make the Filling: In a bain-marie, melt the guava paste with 3 tablespoons of brandy. Stir until well combined. Remove from heat and allow it to cool.
Prepare the Syrup: Mix the milk with 1/2 tablespoon of brandy. Set this aside for moistening the cake layers.
Assemble the Cake: Cut the cooled cake into three even layers. Drizzle the syrup over each disc to moisten, then spread the guava filling between the layers. Refrigerate for at least 2 hours.
Make the Topping: In a mixing bowl, combine the cream cheese, whipped cream, and 1 cup of sugar. Beat until creamy. Allow this mixture to chill in the fridge for about 30 minutes before using.
Frost and Decorate: Once the cake has chilled, top it with the creamy mixture and decorate with small portions of guava paste on the surface for a beautiful presentation.
