Prepare the Dough: Begin by separating the egg whites from the yolks. In a large bowl, beat the egg whites until frothy, then gradually add 6 tablespoons of sugar while continuing to beat. Once thickened, add the yolks one by one, stirring gently until fully mixed. Incorporate the flour and baking powder, mixing until combined.

Start Baking: Preheat your oven to 200°C (about 400°F). Grease a 24 cm diameter round pan with margarine and dust it with flour. Pour the batter into the pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool before unmolding.

Create the Filling: For the guava filling, melt the guava paste with 3 tablespoons of brandy in a bain-marie (double boiler). Stir well until fully incorporated, and let it cool.

Prepare the Syrup: In a small bowl, mix the milk with the remaining half tablespoon of brandy. Set aside for later use.

Assemble the Cake: Once the cake is cooled, slice it into three equal discs. Moisten each layer with the prepared syrup, then layer with the guava filling. Allow the assembled cake to chill in the refrigerator for 2 hours.

Make the Topping: In a separate bowl, blend the cream cheese, whipped cream, and 1 cup of sugar until you reach a creamy consistency. Refrigerate for 30 minutes before using it to top the cake.

Finish and Serve: Finally, fill the cake with the cream mixture and decorate the top with small portions of guava paste for a beautiful presentation. Slice, serve, and enjoy!