Vineyard peach slices

For the batter:

 150 g soft butter or margarine

 150 g of sugar

 1 pc.bourbon vanilla sugar

 1 pinch of salt

 3 eggs

 150 g wheat flour

 150 g of unpeeled, ground almonds

 2 teaspoons of baking powder

 2 Table spoons of milk

 For the nut pesto:

 100 g raw marzipan

 3 tbsp orange juice

 25 g chopped hazelnut kernels

 50 g chopped pistachio nuts

 1 tsp grated lemon zest

 1 egg white

 For covering:

 10 small vineyard peaches

 For brushing and sprinkling:

 3 tbsp apricot jam

 25 g chopped pistachio nuts

 1. Preheat the oven.  Top / bottom heat: about 180 C;  Hot air: about 160 C.

 2. For the dough, stir butter or margarine smoothly with a mixer (stir bars) at the highest setting.  Gradually stir in sugar, vanilla sugar and salt.  Stir until a bound mass has formed.  Stir in each egg for about 1/2 minute.

 3. Mix the flour with the almonds and baking powder and stir in briefly in 2 portions alternating with the milk at a medium setting.  Place the dough on a baking tray (30 x 40 cm, greased) and smooth out.

 4. Cut the marzipan into very thin slices for the pesto and use a fork to make the mousse with the orange juice.  Add hazelnut, pistachio nuts, lemon zest and egg whites.  Use a hand blender to make the ingredients into a creamy green pesto.

 5. Wash, dry, halve and core the peaches for the topping.  Place the peach halves next to each other on the dough with the cut edge facing upwards and about 3 cm apart.  Press in peaches lightly.  Put about 1 1/2 teaspoons of nut pesto in the middle of each peach half.

 6. Place the baking sheet in the preheated oven.  Bake the cake for 25-30 minutes.

 7. Place the baking sheet on a wire rack.

 8. Warm the apricot jam with stirring.  Brush the cake surface with it.  Let the cake cool.

 9. Cut the cake into 20 pieces so that there is a filled peach in each cut.  Sprinkle the cuts with pistachios.