2 eggs
100 grams of sugar
20 ml of orange juice
100 grams of flour
1 teaspoon of baking powder
Procedure:

In a bowl, beat 2 egg whites until stiff peaks form.
Little by little add 2 egg yolks, 100 g of sugar and 20 ml of orange juice, mixing well.
Sift 100g flour and 1 teaspoon baking powder into the mixture, folding in gently.
Line a 24cm baking tray with baking paper and pour the mixture.
Bake in a preheated oven at 180°C for about 20 minutes.
Let the cake cool.
For the cream:

480 g of peaches in syrup (reserve 4 pieces)
500 ml of cream (33% fat)
200 g of yogurt
300 g of cream cheese
100 grams of sugar
18 g of gelatin
120 ml of water
Procedure:

Soak 18 g of gelatin in 120 ml of cold water.
In a bowl, mix the cream, yogurt, cream cheese and sugar.
Dissolve the gelatin and add it to the cheese mixture.
Add the chopped peaches in syrup.
Pour the cream over the cake base and leave in the refrigerator for 4 hours.
For decoration:

80 g of flaked almonds
40 grams of sugar
Procedure:

In a frying pan, caramelize the flaked almonds with the sugar, stirring constantly.
Let the caramelized almonds cool.
Finish:

Decorate the cake with caramelized almonds.
Cut the reserved peaches into thin slices and place them on the cake.
Enjoy your meal!