Grease the springform pan (26 cm Ø). Separate eggs. Beat egg white and 1 pinch of salt until stiff. Cream 75 g butter, 75 g sugar and 1 vanilla sugar. Stir in the egg yolks one by one. Mix nuts and baking powder, alternating with rum and stir in briefly. Fold in portions of beaten egg white. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Cooling down
Drain the peaches. Soak 6 leaves of gelatine separately in cold water. Pour the liqueur into a bowl, except for about 3 tbsp. for decoration. Squeeze 6 sheets of gelatine, dissolve at low heat. Slowly stir in 7-8 tbsp. liqueur. Then stir into the remaining liqueur. Chill for about 15 minutes until it starts to gel
Whip 500 g cream until stiff, adding 2 vanillin sugar and 1 tablespoon sugar. Squeeze 6 sheets of gelatine, dissolve over low heat. Stir in 3-4 tbsp. cream, then fold into the remaining cream. Immediately fold the gelling liqueur into streaks
Close the cake ring around the cake base. Spread the liqueur cream on top. Place the peaches on top with the curvature upwards and press down lightly. Chill for about 4 hours. Whip 200 g cream until stiff. Pour into a piping bag (small perforated nozzle) and decorate the cake with tuffs. Fill the rest of the liqueur into a milk jug. Decorate cake in strips