How to make
In a bowl, sift the flour with a pinch of baking powder and a pinch of salt.
Add the egg and yolk, sugar and cold butter (cut into pieces) to it.
Flavor with vanilla and grated lemon peel.
With your hands, knead the products, until buttery crumbs start to form.
Place the bowl in the refrigerator for 1 hour.
Cut the peaches into small pieces. Put them in a pan, pour the white wine and sprinkle with the brown sugar. Cook for 6-7 minutes.
Remove the pan from the heat and leave it to cool.
Line a detachable cake tin 9.5″ (24cm) with baking paper.
Pour half of the butter crumbs. Pour the peaches over them and cover the fruit cake with the remaining crumbs.
Bake the peach cake at 360°F (180°C) in a preheated oven, until it aquires an appetizing color.
Wait for the Sbriciolata with Peaches to cool completely before cutting it!
Enjoy!
