Directions:
Soak 18 g of gelatine in 120 ml of cold water.
Mix the cream, yoghurt, cream cheese and sugar in a bowl.
Dissolve the gelatine and add to the cheese mixture.
Add the chopped peaches in syrup.
Pour the cream over the cake base and leave in the fridge for 4 hours.
For decoration:
80 g almond flakes
40 g sugar
Instructions:
Caramelize the almond flakes with the sugar in a pan, stirring constantly.
Allow the caramelized almond flakes to cool.
Finishing:
Decorate the cake with the caramelized almond flakes.
Cut the saved peaches into thin slices and place them on the cake.
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