Cream fat, 125 g sugar, salt and 1 sachet of vanillin sugar. Stir in the eggs one by one. Mix the flour and baking powder and stir in alternately with the milk in portions. Grease the oven pan (32x39 cm; 3.5 cm deep) and sprinkle with breadcrumbs. Spread the dough on the fat pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for approx. 25 minutes. Let it cool down.
Drain the peaches and cut into slices. Sort blueberries, wash and drain. Whip cream and sour cream until stiff, adding vanillin sugar, cream firming agent and 5 tablespoons of sugar. Spread the sour cream on the cake. Cover with peaches and blueberries. Sprinkle with pistachios. Decorate with lemon balm as desired
Waiting time approx. 30 minutes