Peaches and Cream Meringue Cake

Ingredients

1 1/2 cups (375 mL) plain yogurt
6 peaches or nectarines
1 1/2 cups (375 mL) whipping cream
4 tsp (20 mL) granulated sugar
1 1/2 tsp (7 mL) vanilla
1-2 mint sprigs

Meringues

1/3 cup (75 mL) finely chopped blanched almonds
3 egg whites
pinch each salt and cream of tartar
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) vanilla

Directions

Pour yogurt into cheesecloth lined nylon sieve set over bowl; cover and refrigerate to drain for at least 6 hours or until reduced to 3/4 cup (175 mL). Discard liquid.

Line 2 baking sheets with parchment paper or greased-and-floured foil. Using an 8 inch (1.2 L) round cake pan as guide, draw 3 circles on paper; turn paper over.

Meringues:

Spread almonds in cake pan; bake in 350°F (180°C) oven for 6 minutes or until lightly golden. Let cool.
In bowl, beat together egg whites, salt and cream of tartar until soft peaks form; beat in sugar,2 tbsp ( 25 mL) at a time, until stiff glossy peaks form. Fold in cornstarch, vanilla and almonds. Spoon one third onto each circle, spreading to edges.

Bake in top and bottom thirds of 275°F (140°C) oven, switching and rotating once, for 1 1/2 hours or until tops are firm to the touch and undersides are dry. Transfer to racks; let cool completely. Peel off paper. (Make-ahead: Wrap in foil and store in cool dry place for up to 3 days.)

Peel and slice peaches; set aside. In bowl, whip cream; beat in sugar. Fold in drained yogurt and vanilla. Place 1 of the meringues on flat serving plate; spread with one-third of the cream mixture. Top with one-third of the peaches. Repeat layers once. Top with remaining meringue; spread with remaining cream mixture. Garnish top with remaining peaches. Refrigerate for about 30 minutes or until meringues soften slightly. Garnish with mint sprigs.

Makes: 6 servings

Preparation: 1 hour

Cooking: 1 1/2 hours

Nutrients per serving:

Calories: 435
Protein: 8 g
Carbohydrate: 45 g
Fat: 26 g