For the peach buttermilk slice, first prepare the sponge cake. For the sponge cake base, beat eggs and sugar until foamy. Then add water and oil.
Fold in baking powder and flour and spread about 1 cm high on a baking tray. Bake in the preheated oven at 160 degrees for 10 minutes.
Meanwhile, soak 8 sheets of gelatin in cold water and whip 500 ml of whipped cream. Mix the buttermilk with powdered sugar. Heat the soaked gelatine, drained, in a small bowl briefly in the microwave.
Then stir into the buttermilk and fold in the whipped cream. Cut out the cooled sponge cake base and place in a terrine mold.
Now pour in the buttermilk cream and let it cool briefly in the refrigerator. For the fruit layer, soak 4 sheets of gelatine.
Puree the canned peaches and then mix with the gelatin melted as above. Carefully spoon or nape over terrine. It will be ready to cut after about 3 hours.