Separate the egg whites and yolks into two bowls. First beat the egg whites with the salt and half the sugar to thicken. Beat the yolks with the remaining sugar separately and then combine the egg yolks with the whites.
Stir with a wooden spoon and slowly add the sifted flour and baking powder until you get a uniform mixture. Finally, add the vanilla and put it into a buttered and floured tray.
Put the cake for 15-20 minutes in a preheated 239°F (115 °C) oven. Soak the prepared layer with the juice from the compote after it cools well. Cut the peaches thinly and arrange them on top to look like a sun.
Dissolve the swollen gelatin in the remaining juice (heated) and top the cake with the gelatin. Leave in the fridge to set.