---

150 g raw marzipan
1 sachet vanilla sugar
peel of one organic lemon
1 pinch salt
1 egg
250 g soft butter
250 g powder sugar
4 beaten eggs
250 g plain flour

topping:
5-6 peaches
100 g apricot jam
0

---

Cut marzipan into small chunks, add vanilla sugar, grated lemon peel, salt and one egg and stir until smooth.
Cream butter with powder sugar until very light and add marzipan mixture little by little. Mix well once again. Fold in beaten eggs und flour.
Butter a casserole or a baking tray with high sides, spoon mixture onto it and spread evenly. Place quartered and stoned peaches on the dough, pressing lightly into the mixture. Preheat the oven to 160° C and bake for about 30 minutes.
Cool cake and bring apricot jam to a boil, stirring permanently, and brush the surface with the apricot jam. Cut cake into pieces and serve with a dollop of whipped cream.