Almond and peach tart

Ingredients

Directions

1. 1

   Separate eggs for the floor. Beat the egg whites until stiff, pour in 60 g sugar. Add egg yolk and stir in. Mix flour and baking powder, sieve in portions and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: unsuitable/ gas: level 2) for 18-20 minutes.

2. 2

   In the meantime, pour the peaches into a sieve and drain well. Collect the juice. Cut the peach halves into cubes. Remove the cooled base from the mould and spread yoghurt evenly on top. Place the base on a cake plate and close the cake ring tightly around it. Measure 250 ml peach juice from the tin and mix with the 500 ml peach juice. Mix approx. 70 ml juice, remaining sugar and pudding powder well. Boil up the rest of the juice. Stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute at low heat. Remove from the heat and carefully fold in diced peaches. Spread on the base and refrigerate for about 2 hours. Coarsely chop half of the Giotto. Whip the cream with the whisk of the hand mixer until stiff. Fold in flaked almonds and chopped Giotto.

3. 3

   Stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute at low heat. Remove from the heat and carefully fold in diced peaches. Spread on the base and refrigerate for about 2 hours. Coarsely chop half of the Giotto. Whip the cream with the whisk of the hand mixer until stiff. Fold in flaked almonds and chopped Giotto. Spread the cream evenly on the cooled peach layer. Refrigerate again for about 1 hour. In the meantime roast chopped almonds in a pan without fat. Remove from the pan and let it cool down. Cut the rest of the giottos in half as desired. Remove the cake ring from the cake. Decorate with giottos and roasted almonds. Serve decorated with lemon balm if desired

4. 4

   Refrigerate again for about 1 hour. In the meantime roast chopped almonds in a pan without fat. Remove from the pan and let it cool down. Cut the rest of the giottos in half as desired. Remove the cake ring from the cake. Decorate with giottos and roasted almonds. Serve decorated with lemon balm if desired

5. 5

   waiting time approx. 3 1/2 hours