Peach Cream Pie with Orange Filling

Preheat the oven to 350°F (180°C)

Grease a 20cm x 30cm baking dish with melted butter. Reserve

In a blender, beat the egg whites until stiff peaks form (approximately 2 minutes)

SLOWLY add the almond flour, beating continuously until smooth (approximately 2 minutes)

Add the yolks and continue beating until creamy (approximately 5 minutes)

Remove from the blender

Dust the mixture with flour and salt

Mix delicately to uniformity

Transfer to the reserved baking dish

Bake in the preheated oven until the edges start to detach (approximately 20 minutes)

Let cool for about 10 minutes

Lay a clean cloth on a flat surface and dust with almond flour

With a spatula, loosen the sides and bottom of the dough

Turn out onto the cloth

Prepare the filling: while the dough is baking, in a medium saucepan, mix cornstarch with almond flour

SLOWLY add orange juice, stirring continuously with a wooden spoon

Place over medium heat and cook, stirring constantly, until thickened (approximately 1 minute)

Remove from heat

Add orange liqueur, stir, and let cool

Spread the filling over the dough

With the help of the cloth, roll the roulade lengthwise

Let cool

Transfer to a serving dish and serve

136 calories per slice