Dough:
Cut butter into pieces. Mix flour, cinnamon powder and icing sugar in a bowl, add the butter and mix together with your hands until crumbly. Add water and keep kneading until a soft dough forms and shape into a ball. Add some more flour/water dough gets too sticky/dry. Leave in the fridge for a while.Grease a springform pan and preheat oven to 220°C. As soon as the dough is cool enough, roll it out and place it into the springform and line the sides around 4cm high. Prick base of the dough with a fork a few times. Put into oven for around 10 miutes.

Filling:
Drain peaches and put juice into a cooking pan. Heat the peach juice until it cooks, remove the pan, add the starch and whisk quickly until it thickens.

After around 10 minutes the pastry should be lightly brown. Take it out of the oven, put the peaches onto base and add the filling. Put back into oven and bake for another 15-20 minutes.

Topping:
Heat the double cream and add white chocolate until it is completely dissolved. Leave in the fridge for a few hours or over night. When it is cool enough you can beat it with a hand mixer until it thickens. Be careful to not overbeat it!

Spread the white chocolate cream on top of the cake.