Marble sponge slice with peach crème

Sponge cake

• 4 eggs
• 200 g sugar plus 2-3 tbsp extra
• 1 tbsp vanilla sugar, homemade
• 100 g plain flour
• 100 g starch e.g. corn starch or potato starch
• 1 tbsp baking powder
• 1 tbsp cocoa powder

Crème filling

• 8 gelatine leaves (approx. 15 g)
• water cold, for soaking gelatine
• 200 g cream, 30-40% fat
• 470 g peach halves, canned (weight after draining)
• 200 g curd cheese (quark)
• 40 g sugar
• 1 tsp vanilla sugar, homemade