Torta Chajá, Uruguayan cake

Name: Torta Chajá, Uruguayan cake
Prep time: 12 h
Cook time: 45 min
Total time: 12 h 45 min
Cuisine: Latin American, American
Ingredients: 300 g pastry/cake flour; 180 g sugar; 225 g unsalted butter at room temperature; 225 g eggs, about 4 large eggs; 180 g whole milk; 14 g baking powder; 2 tsp vanilla extract; pinch of salt; 250 g heavy cream, cold; 250 g mascarpone cheese, cold; 65 g icing sugar; 350 g heavy cream,cold; 200 g mascarpone cheese,cold; 70 g icing sugar; 200 g peaches in syrup, cut into small squares; 350-400 g dulce de leche; dried meringues; gold metallic powder coloring; Two 18 cm round cake molds; KitchenAid or stand mixer; rotating cake stand; cake base/disc; cake cutter; curved pastry spatula; silicone spatula; smoother and icing comb (optional); pastry bags + 18 mm Saint Honoré tip