Separate the eggs. Mix 40 g cornstarch, flour and baking powder. Preheat the oven to 175 – 200°C (top/bottom heat, convection oven: 150 – 175°C, gas: level 2 – 3). Beat the egg whites and 2 tablespoons cold water with a mixer on the highest speed until very stiff.
Mix in 80 g sugar and vanilla sugar by the spoonful. Turn the appliance to the lowest speed. Gently fold the egg yolks into the egg white mixture and finally fold in the flour mixture. Pour the sponge mixture into a springform pan (26 cm diameter) greased only at the bottom and bake in the preheated oven for about 30 minutes. Allow the cake base to cool. Wash and pit the peaches.
Cut half into wedges, boil the remaining peaches with 1/4 l (250 ml) water for about 5 minutes and puree. Boil the peach puree with lemon juice and the remaining sugar. Mix the remaining cornstarch in 4 tablespoons of cold water, add and boil briefly.
Season the cream with cinnamon and apricot liqueur and let it cool. Stir in the crème fraîche and whip.
Cut the cake base once, fill with half of the cream and assemble into a cake. Spread the surface and the edge with the remaining cream. Place the peach slices on top and sprinkle with pistachios.