Sunny-Side-Up Peach Cake

Name: Sunny-Side-Up Peach Cake
Yield: 6
Ingredients: 2 eggs, separated; 2 tablespoons water; 1/4 cup granulated sugar; 3 tablespoons all-purpose flour; 1 tablespoon cornstarch; 2 can (15-oz each) peach halves in extra-light syrup, drained, 2/3 cup syrup reserved; 1/4 cup fresh lemon juice; 1/2 cup sugar; 1/3 cup water; 2 envelopes unflavored gelatin; 1 cup heavy whipping cream; 2 cups Mountain High® original or lowfat vanilla yoghurt

6 Servings
430 Calories per Serving

This lovely confection will light up the brunch crowd with its cheery presentation. If you like, drizzle two tablespoons of orange liquor over the cake base immediately after removing it from oven.

Ingredient List

Cake:

2 eggs, separated
2 tablespoons water
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon cornstarch

Topping:

2 can (15-oz each) peach halves in extra-light syrup, drained, 2/3 cup syrup reserved
1/4 cup fresh lemon juice
1/2 cup sugar
1/3 cup water
2 envelopes unflavored gelatin
1 cup heavy whipping cream
2 cups Mountain High® original or lowfat vanilla yoghurt

Preparation

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.
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.
Bake at 350°F for about 20 minutes or until golden. Cool in pan on cooling rack.
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.
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.
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.
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

Nutrition Information (Amount per serving)

Total Fat 18g 28%, Saturated Fat 11g 54%, Cholesterol 125mg 42%, Sodium 95mg 4%, Potassium 320mg 9%, Total Carbohydrate 57g 19%, Dietary Fiber 1g 6%, Vitamin A 20%, Vitamin C 8%, Calcium 15%, Iron 4%, Vitamin D 4%, Vitamin E 6%, Thiamin 6%, Riboflavin 10%, Niacin 8%, Vitamin B6 4%, Folic Acid 4%, Vitamin B12 4%, Pantothenic Acid 4%, Phosphorus 8%, Magnesium 4%, Zinc 2%, Selenium 10%, Copper 6%, Manganese 6%

Nutrition Other (Amount per serving)

Calories 430, Calories from Fat 170, Trans Fat 1/2g, Monounsaturated Fat 5g, Polyunsaturated Fat 1g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 48g, Protein 8g, Beta-Carotene 15%, Omega-3 0g, Carbohydrate Choice 4, Starch 2 1/2, Fruit 1/2, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 3 1/2, Fruits 1/2c, Vegetables 0c, Grains 0oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 0tsp