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Preheat the oven at 300F/150C
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In a medium sauce pan heat the milk. When the surface will start forming a layer, turn the heat off.
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Add the vanilla beans to the milk, stir and let it cool down for one hour.
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Cut the peach in thin slices
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Line a round shape springform cake pan with some parchment paper
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Place the peach slices on the bottom
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Divide the egg whites from the yolks and place them in separate bowls.
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Add a pinch of salt to the egg whites and whisk them with an electric beater up until creating firm peaks
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Add the sugar and the water to the yolks and whisk in order to create a pale yellow cream
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Add the coconut oil. Mix
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Add the flour. Mix
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Add the milk with the vanilla beans (remove the vanilla sticks). Mix
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Slowly add the egg whites and gently stir with a wooden spoon.
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Pour the batter (it will be very liquid, it's ok!) on top of the peaches.
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Bake at 300F/150C for 50/60 minutes.
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Remove the cake from the oven and let it cool down for 30 minutes
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Place che cake in the refrigerator overnight
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Remove the springform cake pan, the parchment paper and enjoy!!!
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