For the Dough.
In the bowl of a food processor, mix: flour with powdered sugar and a pinch of salt.
Add the very cold butter, continue to mix, and finally incorporate the egg yolks.
Form a ball, divide the dough into 2 parts (1/3 and 2/3).
Wrap in plastic wrap and place in the freezer for 30 minutes.
For the Sour Cream Soufflé:
Whisk the egg whites with a pinch of salt for 4 minutes.
Add powdered sugar andcontinue to mix for another 6-7 minutes.
In another bowl, mix the cream with the cornstarch, add it over the beaten egg whites, and mix everything very well.
Rub 2/3 of the dough on a grater in a 20 cm diameter form, form the bottom and slightly raise the sides, lay out half of the souffle, sprinkle with half of the diced peaches.
Add the remaining soufflé, sprinkle with peach slices and cover with the remaining dough grated through a grater.
