Peach Pie

For the peach tart, preheat the oven to 160 °C (top and bottom heat). Grease the springform pan with Kronenöl Spezial with a fine buttery taste and dust with flour. Beat eggs, powdered sugar, salt, vanilla sugar, grated lemon and orange until foamy (at least 10 minutes). Slowly pour in Kronenöl Spezial with fine butter flavor and continue beating for 1 min. Gently fold in flour alternately with peach juice. Pour into the cake pan and bake in the oven on the middle shelf for approx. 35 min. Remove from the oven and let cool in the pan. For the peach cream, whip whipped cream and chill. Soak gelatin in cold water. Wash peaches, cut in half, remove pit and cut into 1 cm thick wedges. Mix yogurt and honey until smooth and add the peaches. Heat the orange juice and dissolve the well squeezed gelatine in it and stir into the yogurt mixture. Fold in the whipped cream and pour onto the cooled cake base, smooth out and chill for about 5 hours. Gently remove the peach tart from the mold. Sprinkle with brittle and top with peach wedges.

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