Grease and line a 6-inch pan, preferably springform.

Using a hand-mixer, whisk together softened butter and powdered palm sugar in a bowl until it’s light and fluffy. Crack in one egg. Once it’s combined, add flours, salt, baking powder and whisk until well-combined.

Press down the dough in the springform pan and smooth the surface. Chill the pan in the refrigerator, preferably overnight or at least for 6-7 hours.

Pre-heat the oven at 175°C for ten minutes. Bake the biscuit base for 25 minutes until golden brown and crumbly.

Release the springform and after the biscuit base cools completely.

Meanwhile, add double cream, sugar and vanilla essence in a bowl and whisk for about two minutes until soft peaks are formed.

Take water in another small bowl, dissolve agar agar powder in it and heat it in the microwave for 30 secs. Add the warm mixture to the whipped cream and whisk again for minute so it gets fully incorporated. Scoop the whipped cream into a piping bag/ bottle.

Spread the apricot jam with a spatula onto the biscuit surface, taking care to leave the edges for piping the cream.

Arrange the macerated peach slices on the jam layer.

Pipe the whipped cream onto the biscuit base edges in preferred pattern.

Slice and devour!