For the peach cake, beat the whipped cream until it has a consistency that is not too firm. Mix flour with baking powder, separate egg yolks and egg whites and beat the egg whites until stiff.
Carefully mix the flour, powdered sugar and yolks with the whipped cream. Fold in the egg whites. Cut the peaches in half (you can remove the skin), place them in a 20×30 casserole dish and spread the batter on top.
Bake the cake at 175 degrees for about 30 to 40 minutes until golden brown. Sprinkle with powdered sugar.
Preparation Tip:
If you like, sprinkle flaked almonds over the peach pie.
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