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4 large, ripe peaches
100 g butter
50 g powder sugar
50 g granulated sugar
3 eggs
100 g flour
25 g cornstarch
½ sachet vanilla sugar
peel of one organic lemon
pinch salt
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Pare peaches by placing them in boiling water for a few seconds, rinse over cold water and peel the skin. Cut fruits into wedges. Cream butter with sugar, grated lemon peel and cornstarch until light. Fold in yolks, beat egg whites until very stiff, add pinch salt, granulated sugar and vanilla sugar and fold in the egg mixture. Also fold in flour. Butter and flour baking tin, spoon mixture in and place peaches onto it. Preheat the oven and bake at 180° C for about 45 minutes. Cool in the tin, turn out the cake and sprinkle with caster sugar or garnish with a dollop of whipped cream.