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1
Combine sugar and vanilla bean in processor.
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2
Blend 2 minutes.
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3
Sift to remove vanilla pieces.
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4
(Can be made 2 weeks ahead.
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5
Store airtight.)
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6
Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan.
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7
Stir over medium-high heat until sugar dissolves.
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8
Add peaches.
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9
Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes.
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10
Using slotted spoon, transfer peaches to strainer set over bowl.
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11
Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes.
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12
Strain syrup into small bowl; mix in peaches.
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13
Cool.
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14
(Can be made 1 day ahead.
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15
Cover and chill.)
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16
Preheat oven to 350F.
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17
Grease bottom of 9-inch-diameter springform pan.
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18
Combine cake meal and potato starch in small bowl; whisk to blend.
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19
Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes.
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20
Beat in margarine, then nondairy creamer and brandy.
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21
Beat in dry ingredients.
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22
Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form.
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23
Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry.
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24
Fold whites into yolks mixture in 3 additions.
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25
Transfer 1 cup batter to small bowl.
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26
Cover; chill.
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27
Pour remaining batter into prepared pan.
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28
Bake cake until tester inserted into center comes out clean, about 20 minutes.
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29
Cool cake in pan on rack 10 minutes.
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30
Maintain oven temperature.
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31
Spoon reserved 1 cup batter in 1-inch band around edge of cake.
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32
Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge.
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33
Spoon 2 tablespoons peach juices over fruit.
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34
Bake until band at edge is firm, about 35 minutes.
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35
Cool cake in pan on rack; let stand up to 8 hours.
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36
Cut around pan sides to loosen cake; release sides.
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37
Garnish with fresh raspberries, if desired.
