Easter rolls

On a piece of greaseproof paper, draw eight circles about 12 cm in diameter. Cover one or several tubes with foil, for example cardboard tubes from kitchen rolls. Separate the egg whites and egg yolks. Beat the egg whites with the salt until they form stiff peaks. Add the granulated sugar and vanilla sugar, beating constantly. Beat in the egg yolks. Mix together the flour, potato starch and baking powder and fold into the batter. Spread the batter inside the circles and sprinkle with flaked almonds. Bake in the centre of the oven at 200 °C for about 8 minutes. Do not use a fan oven. Immediately remove the cakes from the paper and press them around the foil-covered rolls. Leave to cool on the rolls. Whip the cream with the vanilla sugar until firm. Cut the peaches into thin wedges. Pipe the cream inside the rolls and decorate with the peaches. Dust with icing sugar and serve immediately.