Peach – Fried Egg – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 1 pinch (s) salt
- 170 grams sugar
- 25 g flour
- 25 g cornstarch
- 0.5 teaspoon ½ baking powder
- 4 tablespoon orange liqueur
- 8 sheets gelatin
- 1 can peach (s)
- 500 g yourt (low-fat yourt)
- 8 tablespoon lemon juice
- 200 g whipped cream
- 1 teaspoon pistachios, ground, for decoration
Print Recipe
Pin Recipe Instructions
- Separate eggs. Beat egg white, 2 tablespoons water, salt and 70g sugar until stiff. Stir in the egg yolks. Fold in the flour, starch and baking powder. Pour the mixture into a springform pan lined with baking paper. Bake at 175 ° C for about 12 minutes. Take out and drizzle with liqueur.
- Soak gelatin. Drain the peaches, collect 100ml of juice. Cut a lid from 7 peach halves. Cut the rest of the peaches into pieces, spread them on the bottom.
- Mix the yogurt, 100 g sugar, peach and lemon juice. Squeeze out the gelatine, dissolve it and stir into the cream. Chill for 10 minutes. Whip the cream until stiff and fold in. Set 1/4 of the cream aside. Spread the rest of the cream on the fruit. Cool for 10 minutes. Spread 1/4 of the cream on top in a mirror-like shape. Cover with the peach lids and decorate.
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