For the Cake Base:

• 2 large eggs, room temperature
• 100g (½ cup) granulated sugar
• 8g (2 teaspoons) vanilla sugar
• 50ml (3½ tablespoons) sunflower oil
• 50g (3½ tablespoons) butter, melted
• 340g (2¾ cups) type 00 flour or all-purpose flour
• 10g (2½ teaspoons) baking powder

For the Cream Filling:

• 400ml (1⅔ cups) whole milk
• 10g (2½ teaspoons) vanilla sugar
• 1 large egg yolk
• 45g (3 tablespoons) granulated sugar
• 32g (4 tablespoons) corn starch
• 200ml (¾ cup + 2 tablespoons) heavy whipping cream
• 200g (7 oz) canned peaches in syrup, drained and diced

For Decoration:

• 100g (1 cup) sliced almonds
• 30g (¼ cup) powdered sugar for dusting

Step-by-Step Instructions

Base Preparation:

1. Beat eggs, sugar, and vanilla sugar until pale and fluffy (5-7 minutes)
2. Stream in sunflower oil and melted butter while mixing
3. Sift flour and baking powder together in a separate bowl
4. Fold dry ingredients into wet mixture until just combined
5. Press dough into a 24cm (9½-inch) springform pan
6. Create slightly raised edges around the perimeter
7. Freeze for 20 minutes

Cream Filling:

1. Heat milk and vanilla sugar until just below boiling
2. Whisk egg yolk, sugar, and cornstarch in a separate bowl
3. Slowly incorporate hot milk into egg mixture, whisking constantly
4. Return mixture to saucepan and cook until thickened
5. Cool completely
6. Whip cream to stiff peaks
7. Fold whipped cream into cooled custard
8. Gently incorporate diced peaches

Assembly and Baking:

1. Preheat oven to 180°C (350°F) with fan function
2. Pour cream filling over chilled base
3. Sprinkle generously with sliced almonds
4. Bake for 25 minutes until golden brown
5. Cool completely before removing from pan
6. Dust with powdered sugar before serving