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.