1large can (850g)peach halvesdrained and sliced into 1/2-inch thick, or use 3-4 fresh peaches
For custard cream
Preheat the oven to 400˚F. Grease a 9-inch springform pan and set aside.
Combine flour, sugar, baking powder, salt, mace in a mixing bowl and stir well with a whisk. Add the cold butter pieces and incorporate to blend with the flour until it becomes fine crumbs.
In a small mixing bowl, whisk milk and egg well. Pour the milk mixture over the flour mixture. Mix with a fork just until it becomes wet.
Spread the batter on the bottom of the prepared pan. Arrange the peach slices on top. Bake in the preheated oven for 15 minutes.
To make the custard cream, combine 1/4 cups of cream with flour in a medium mixing bowl, and whisk together to get rid of big lumps. Add the rest of the cream, sugar, egg, vanilla, and salt; whisk well to mix.
Take the cake out of oven, and pour the cream mixture on top. Put the cake back in the oven, and immediately reduce the heat to 350˚F. Continue to bake the cake for 35-40 minutes.
When the cake top is puffed, the edges are deep golden and starting to separate from the pan, the cake is done. Cool the cake in the pan for 15 minutes, then remove it from the pan and let it cool completely on a cooling rack.
I used canned peaches for this recipe, but you can certainly use fresh peaches. Just peel and remove the seed from the peaches and cut into 1/2 inch thick slices.