Preheat oven to 350° F. Line a springform pan with parchment paper and spray bottom and sides well with non-stick spray. Neatly shingle the peach slices around the outer edge, place the strawberries in the center and set the pan aside.Place egg yolks and date syrup into a medium stainless steel bowl. Attached the whisk to the immersion blender. Place the whisk into the center of the egg mixture and start the machine on its lowest speed. Increase to its highest speed and whisk for 2-3 minutes until the egg yolk mixture becomes ribbon like. Add the vanilla extract and almond flour and whisk on Variable 3 until incorporated, set aside.Clean the whisk and dry completely. In another stainless steel bowl, add the egg whites and insert the whisk into the mixture. Start the machine on its lowest speed and increase to its highest speed. Whisk until stiff peaks form about 2 1/2 minutes.Add half of the egg white mixture to the almond flour mixture and gently fold in. Add the second half of the mixture and fold in. Do not over mix and it is okay to see some egg white streaks in the mixture.Pour the cake mixture over the fruit in the spring form pan and gently smooth the cake mixture evenly. Bake in the preheated oven for 30-35 minutes or until the top is firm and a toothpick inserted comes out clean from the cake. Let cool slightly before removing the spring form pan. Invert and serve.