How to cook
First, prepare your egg custard, so that it has enough time to cool. In a small pot pour the milk, add 1 whole egg, 2 tbsp. of sugar, 1 tbsp. of flour and put the pot on the stove. Start stirring immediately until the cream thickens.
Remove it from the heat and flavor it with vanilla. Stir the cream from time to time so that a crust doesn't form on top. Cut the peaches into slices, sprinkle them with 2 tbsp. of sugar and pour them with the juice from half a lemon.
Crack the eggs in a large bowl, add the sugar and beat the mixture with a mixer until a thick cream is obtained. Add a little of the ricotta and beat the mixture on the lowest setting of the mixer until a smooth mixture is obtained.
Sift the flour along with the baking powder, add it in small portions to the egg mixture, while stirring it with a wooden spoon.
Line a cake tin 9.5″ (24 cm) with a detachable bottom with baking paper. Pour the cake mixture into it, pour egg custard on top and arrange the peaches on it.
Bake the peach sponge cake in a preheated oven at 360°F (180°C) for about 35 minutes.
Sprinkle the sponge cake with powdered sugar, once it has cooled down.
Vanilla sugar, not vanilla, is added for aroma. You can add only essence or powder, or skip it.