Sunny-Side-Up Peach Cake

Preparation

1. Combine egg whites and 2 tablespoons water in a small bowl and beat on high speed for about 1 1/2 minutes or until stiff peaks form.
2. Beat egg yolks and 1/4 cup sugar in medium bowl on high speed for about 1 1/2 minutes. Fold egg whites into egg and sugar mixture. Fold the flour and cornstarch in gently. Spread mixture evenly in a 10-inch springform pan lined with parchment paper.
3. Bake at 350°F for about 20 minutes or until golden. Cool in pan on cooling rack.
4. Meanwhile, select the 7 best-looking peach halves and set aside. Chop remaining peaches. Place chopped peaches evenly over the base of the cooled cake.
5. In a medium bowl, combine lemon juice, 1/2 cup sugar, and reserved peach syrup. Set aside. Combine 1/3 cup water and gelatin in a 1-quart saucepan and heat over low heat until gelatin dissolves. Whisk warm gelatin mixture into the lemon juice mixture to combine. Add yoghurt to gelatin mixture and mix well.
6. In a medium mixing bowl, beat cream on high speed until stiff peaks form. Fold into the yoghurt mixture. Reserve 1 1/2 cups. Spread remaining mixture on top of the baked cake base. Place cake in the refrigerator for 10 minutes.
7. Gently spread a large spoonful of reserved yoghurt mixture in the center of the cake and place one of the peach halves on top. Distribute the remaining yoghurt and peach halves around the cake. Chill cake for several hours or until firm. Release cake from side of springform pan. Serve chilled. Refrigerate any leftovers immediately.

Nutrition Information