Beat the eggs with salt for 5 minutes. Sprinkle in the sugar and vanilla sugar. Melt the butter and add it. Sift in the flour and baking powder and fold both in. Bake the batter in a 5 inch springform pan for about 8 minutes. When the batter is baked and cooled down, crumble it and the 3 ladyfingers and mix both.
For the mousse, peel and cut the peaches into pieces and boil them in a saucepan for about 5 minutes. Then you blend them and let chill in the fridge.
Now whip the cream and stir it into the cold peach mousse. Cut the "extra" peaches into cubes. Now layer all the prepared ingredients into 3 glasses.
You are welcome to use approx. 150 g cake leftovers instead of the biscuit cake