Preheat the oven to 350°F (180°C).

Beat the egg whites until stiff peaks form. Add the sugar and continue beating, then add the yolks.

Sift in the flour and baking powder, and gently fold to combine.

Pour the batter into a springform pan and bake for 20 minutes.

Let cool completely, then remove from the pan.

Peel and cut the peaches into pieces.

Melt some butter in a skillet, add the peach pieces and vanilla sugar. Let them caramelize, then add a generous tablespoon of honey. Stir well and let cool.

Whip the mascarpone with the heavy cream and both sugars until you get a firm whipped cream.

Spread this over the cooled sponge cake using a spatula. Arrange the peach pieces on top and finish with the toasted sliced almonds.

Chill until ready to serve.