Separate eggs. Beat egg whites and 1 tablespoon of water until stiff. Add sugar and vanillin sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and fold in.
Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Let the cake cool down, remove from the tin and place on a plate. Pass the jam through a sieve and stir with the liqueur until smooth. Spread the base with 2 tablespoons of the jam mixture. Mix mascarpone, icing sugar, vanilla pulp and lemon peel. Spread the cream on the base, smooth it down and refrigerate for about 15 minutes. In the meantime wash the nectarines, cut them in half, stone them and cut the halves into thin slices. Place the nectarine slices in a circle on the cream and spread with the rest of the jam.
Spread the base with 2 tablespoons of the jam mixture. Mix mascarpone, icing sugar, vanilla pulp and lemon peel. Spread the cream on the base, smooth it down and refrigerate for about 15 minutes. In the meantime wash the nectarines, cut them in half, stone them and cut the halves into thin slices. Place the nectarine slices in a circle on the cream and spread with the rest of the jam. Sprinkle the cake with chopped pistachio nuts. Whipped cream tastes good with it
Waiting time approx. 30 minutes