How to make buttery peach cake

• Pour boiling water over the peaches and let stand for a few minutes.
  4 peaches
• Cream the butter with powdered sugar until white and fluffy - I usually cream for about 10 minutes.
  200 g butter, 200 g powdered sugar
• Meanwhile, remove the peaches from the water and peel their skin.
• Cut the fruit into smaller pieces.
• Sift the flour with baking powder through a sieve.
  300 g wheat flour, 2 teaspoons baking powder
• Add the egg yolks to the creamed butter and mix briefly.
  4 egg yolks
• Gradually add the flour and mix only on low speed - stop mixing when there are still visible traces of flour.
• Whisk the egg whites with a pinch of salt until white and very stiff.
  4 egg whites
• Add the egg whites to the batter and gently mix with a spoon.
• Grease a baking pan of about 22 cm with butter and sprinkle with breadcrumbs.
• Transfer the batter to the pan and level it.
• Arrange the sliced peaches on top.
• Bake at 170 degrees Celsius (fan mode) for approximately 50-55 minutes - until a wooden skewer comes out clean.
• After baking, cool the cake and remove it from the pan.