Roughly chop the nuts. Wash peaches, halve them, remove stones. Cut peach halves into quarters. Beat the fat, sugar, salt and vanillin sugar in a mixing bowl with the whisks of the hand mixer until creamy
Stir in the eggs one by one. Mix flour, baking powder and starch and stir in alternately with the milk. Briefly mix in the nuts. Put the dough on a greased fat pan (32 x 39 cm) and smooth it down. Spread the peaches on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-35 minutes
Heat the jam and pass through a fine sieve. Take the cake out of the oven, place it on a cake rack, spread the peach wedges with jam and let them cool down
Dust the cake with icing sugar, cut into pieces and arrange on plates. Serve with whipped vanilla cream