Yogurt Cake with Peaches and Lemon

Ingredients

150g sponge cookies

100g butter

For the filling:

1 cup gelatin

650g peaches

100g sugar

450g yogurt

250g 33% cream

1 lemon

Line a baking pan with parchment paper. Crush the cookies into crumbs, combine with the butter, and pack tightly. Cool. Soak the gelatin in cold boiled water for 40 minutes.

Mix the peaches with sugar, reserving some for garnish. Add half of the dissolved gelatin, stir, and spread 3/4 of the mixture onto the cooled cake. Cool.

Combine the yogurt with the lemon juice, zest, and 2 tbsp. spoons of sugar, fold in the remaining dissolved gelatin and whipped cream. Spread over the jelly-filled cake layer. Top with the remaining jelly. Refrigerate for 3 hours.

Enjoy!