Peach tart with egg liqueur glaze

Name: Peach tart with egg liqueur glaze
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 10 sheets white gelatine; 1 can(s) (850 ml) Peaches (half fruit); 1 (26 cm ø) thin sponge cake base; 4 TABLESPOONS Orange marmalade; 50 g chopped almonds; 4 Eggs (size M); 3 packages (200 g each) Double cream cream cheese; 150 g Skimmed milk yoghurt; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Sugar; 10 TABLESPOONS Egg liqueur; 7-10 Tbsp toasted chopped almonds

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

10 sheets white gelatine
1 can(s) (850 ml) Peaches (half fruit)
1 (26 cm ø) thin sponge cake base
4 TABLESPOONS Orange marmalade
50 g chopped almonds
4 Eggs (size M)
3 packages (200 g each) Double cream cream cheese
150 g Skimmed milk yoghurt
7-10 Tbsp grated rind of 1 untreated lemon
150 g Sugar
10 TABLESPOONS Egg liqueur
7-10 Tbsp toasted chopped almonds

Directions

1
Soak 8 leaves of gelatine. Drain the peaches and collect the juice. Spread the sponge cake with jam, cover with a springform ring and sprinkle with almonds. Put the peaches (put 2 halves aside) on the base.
2
Separate eggs. Mix cream cheese, egg yolk, yoghurt, 6 tablespoons peach juice, lemon peel and sugar. Squeeze 8 sheets of gelatine, dissolve and fold into the cream. Beat the egg whites until stiff and fold in.
3
Spread on the peaches. Chill for 2 hours. Soak and dissolve the remaining gelatine. Stir into the liqueur. Cover the cake with it. Decorate with almonds and fruit. Makes about 12 pieces.