Preheat the oven to 180°C. Butter one 22 cm cake pan.

 

Line the bottom with wax paper and butter the paper; dust the pan with flour.

 

Cream the butter and brown sugar in a mixing bowl. Add the egg yolks one at a time, beating well after each addition.

 

Beat in the vanilla, lemon zest, and juice.

 

In a separated bowl beat the egg whites until foamy then add the sugar little by little and beat until stiff peaks get form.

 

Sift together the flour, baking soda, baking powder and salt; add to the butter mixture in the bowl, alternating with buttermilk, to make batter.

 

Fold in the egg whites with a spatula until just combined.

 

Scrape batter into the pan.

 

Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes.

 

Cool the cakes in the pan on a rack for 15 minutes, then turn them out onto the rack, peel off wax paper, and cool completely.

 

Whip the cream with the vanilla and 1 1/2 tablespoons of sugar until it holds soft peaks.

 

With a knife cut the top of the cake, make a deep cut and cumble the cake that you have take off.

 

Place the cake on a serving platter,  lay the peaches in a nice layer and spread the cream.

 

Sprinkle the cake crumble on top of the cream.

 

Decorate with the raspberry jam.