You will need
    • for the dough:
    • – 3 eggs;
    • – 150 g of flour;
    • – 100 g of starch;
    • – 50 ml of milk;
    • – 150 g of butter;
    • – 175 g of sugar;
    • – 0,5 teaspoon of salt;
    • – 1 tsp of baking powder.
    • For the cream:
    • – 400 ml heavy thick yoghurt;
    • 400 ml of 30-35% cream;
    • – 4 tbsp of sugar;
    • – 2 tbsp powdered sugar;
    • – 3 peach;
    • – 50 ml peach juice;
    • – 18 g gelatin.
    • For the jelly:
    • – 40 g of gelatin;
    • – 400 g peach drinking yoghurt;
    • – 2 tbsp of sugar;
    • – fruit for decoration.
Instruction
1
Prepare biscuit dough. Mix flour, starch and baking powder. Whisk the melted butter with the sugar until smooth. Continuing to whisk, add one by one all 3 eggs. Stir this mixture into the flour with the starch, pour in the warm milk and beat with a mixer until you get homogeneous dough.
2
Grease baking dish with oil or line it with baking paper. Pour the batter into the pan and spread evenly. Place the form in a preheated 180 °C oven. Bake pie crust for about 20-30 minutes. Pre-do not open the oven door. Readiness check, stabbing the cake with a wooden skewer - it should be dry. The finished cake put from the form and cool. Then carefully cut it lengthwise into 2 Korzh.
3
Prepare the yogurt cream. Pour the gelatin in two tablespoons cold water. In swollen gelatin add 3 tablespoons of boiling water and gently stir until dissolved gelatin. Gradually add yogurt, sugar and peach juice. Peaches cut into small cubes. Whip the cream with the icing sugar. And then add the yogurt, peaches and stir everything with a spoon.
4
In a form with removable bumpers put the first cake, grease it with a thin layer of yogurt cream on top of it is the second Korzh and lubricate it also cream. Leave on for 15 minutes for impregnation. After that, pour the cakes on top of the remnants of the cream. Place the mold in the fridge for half an hour.
5
At this time, prepare the jelly. Prepare gelatin in the same manner as described in step 3. Add the yogurt and sugar, stir. The resulting jelly is cold pour over cake and place in the refrigerator for at least 2-3 hours. When the jelly is fully set, carefully remove the skirting, lay the cake on a flat plate and garnish with peaches, strawberries, kiwi or other fruits.