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For Vanilla Sugar:Combine sugar and vanilla bean in processor.
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Blend 2 min.
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Sift to remove vanilla pcs.
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(Can be made 2 weeks ahead.
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Store airtight.)
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For Compote:Combine 1/4 c. vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan.
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Stir over medium-high heat till sugar dissolves.
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Add in peaches.
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Bring to boil; reduce heat and cook till peaches are barely tender, about5 min.
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Using slotted spoon, transfer peaches to strainer set over bowl.
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Boil syrup till very thick and reduced to scant 1/3 c., adding any juices which continue to drain from peaches, about 13 min.
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Strain syrup into small bowl; fold in peaches.
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Cold.
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(Can be made 1 day ahead.
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Cover and chill.)
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For Cake:Preheat oven to 350 F. Grease bottom of 9 inch-diameter springform pan.
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Combine cake meal and potato starch in small bowl; whisk to blend.
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Beat egg yolks and 1/2 c. vanilla sugar in large bowl till thick, about 2 min.
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Beat in margarine, then nondairy creamer and brandy.
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Beat in dry ingredients.
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Using clean dry beaters, beat whites and salt in another large bowl till soft peaks form.
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Gradually add1/2 c. vanilla sugar and beat till stiff but not dry.
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Fold whites into yolks mix in 3 additions.
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Transfer 1 c. batter to small bowl.
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Cover; chill.
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Pour remaining batter into prepared pan.
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Bake cake till tester inserted into center comes out clean, about 20 min.
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Cold cake in pan on rack 10 min.
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Maintain oven temperature.
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Spoon reserved 1 c. batter in 1 inch band around edge of cake.
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Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge.
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Spoon2 Tbsp.
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peach juices over fruit.
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Bake till band at edge is hard, about 35 min.
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Cold cake in pan on rack; let stand up to 8 hrs.
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Cut around pan sides to loosen cake; release sides.
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Garnish with fresh raspberries, if you like.
