2. After the butter softens at room temperature, add flour and sugar. Knead with both hands until the butter and flour are completely mixed. The mixed flour should look like coarse corn kernels. Add water (bit by bit). After kneading the dough, relax it for 15 minutes, roll the relaxed dough into thin slices, put it in a cake pan, and remove the excess parts. Punch some small holes with a fork to prevent the crust from bulging when baking, and the extra dough will still be rolled into thin slices. Carve the approximate shape of the leaves on it with a knife, remove the excess dough, and draw lines on the leaf-like dough with a knife, which looks like the veins of the leaves.
3. Peel and core the peach and cut it into cubes. Add whipped cream, fine sugar and corn starch. Beat well with a manual whisk, then add the broken eggs and vanilla extract and beat well with a manual whisk. Pour the whipped cream into the peach flesh, mix well, pour the peach flesh into the crust, put the leaf-like dough at will, brush the egg liquid in the middle layer of the oven at 180 degrees for about 40 minutes, and bake until the cake stuffing is completely solidified.