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Prepare the dough for the cake according to the instructions in the recipe and preheat the oven to 375 F (190 degrees).
Bake the pie crust for 20 minutes and spread it out on the stand with an aluminum foil on top and beans (these only serve to give weight and stay flat).
After 20 minutes, remove the foil and beans and bake another 10 minutes to brown the sides.
Put all the peaches (without the syrup) in a large tray or pyrex and bake for 30 minutes. Reserve.
Prepare the almond mixture. Put the almonds, 2 tablespoons of sugar and a pinch of salt in a food processor. Press and process until it is like dust.
In a blender , beat the butter with 1/4 cup of sugar until it is well fluffy and light. Add the 2 eggs, one by one. Finally add the ground almonds together with the vanilla and almond extract. Mix well and reserve.
Put the almond mixture on the cake and arrange the peaches around.
Bake for 45 minutes at 350F (180 degrees).
In the end, light the broiler to brown the top part a bit, making sure it does not burn (like 5 minutes).
Serve hot or at room temperature.
PRESENTATION
Spread with apricot jam while still hot to give it a shine and an extra sweet flavor.
TIPS
It can be prepared for a breakfast.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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