Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff, adding salt and diabetic sweetener. Stir in the egg yolks one by one. Mix flour, starch and baking powder and fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes. Take out, sprinkle with juice and let cool down. Soak gelatine in cold water. Drain the peaches and collect the liquid. Measure out 100 ml peach juice. Cut off a lid from 7 peach halves, put aside. Cut the rest of the flesh into fine strips and spread on the bottom. Mix yoghurt, sweetener, 100 ml peach and lemon juice until creamy. Squeeze the gelatine, dissolve. Stir 2 tablespoons of cream into the gelatine. Stir into the rest of the yoghurt cream, chill for about 10 minutes. In the meantime, whip the cream until stiff. Fold into the gelling cream. Spread 3/4 of the cream on the peaches. Leave to stand in the fridge for about 10 minutes. Spread the rest of the cream in a mirror image. Cover with peach lids that have been set aside. Chill for about 3 hours. Decorate with pistachios if necessary
1 1/2 hours waiting time / 1 BE
Not diabetic?
Prepare the dough with 75 g, the cream with 100 g sugar. Sprinkle the finished base with 4 tablespoons of orange liqueur and use "normal" canned peaches
Easy to freeze