Peach fried egg cake

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 170 g sugar
• 25 g flour
• 25 g cornstarch
• ½ tsp baking powder
• 4 tbsp orange liqueur
• 8 sheets of gelatin
• 1 can/n peach(s)
• 500 g yogurt (low-fat yogurt)
• 8 tbsp lemon juice
• 200 g whipped cream
• 1 tsp ground pistachios for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Easter cake with fried egg effect

Separate the eggs. Beat the egg whites, 2 tablespoons of water, salt, and 70g of 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. Remove from the oven and drizzle with liqueur. Soak the gelatine. Drain the peaches and reserve 100ml of the juice. Cut a lid off 7 peach halves. Cut the remaining peaches into pieces and spread them on the base. Mix together the yogurt, 100g of sugar, and the peach and lemon juice. Squeeze out the gelatine, dissolve it, and stir it into the cream. Chill for 10 minutes. Whip the cream until stiff and fold it in. Set 1/4 of the cream aside. Spread the remaining cream over the fruit. Chill for 10 minutes. Spread 1/4 of the cream on top in the shape of a fried egg. Cover with the peach lids and decorate.