Gourmet cake Lukullus

Ingredients for 12 servings:

• 1 cake base (light Viennese base)
• 50 g apricot jam
• 8 sheets of white gelatin
• 1 kg yogurt (cream yogurt)
• 2 tbsp lemon juice
• 850 g peach(s), halved (from the can)
• 100 g sweet cream
• 50 g chopped pistachios

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Spread a thin layer of apricot jam over the cake base and then place it in a 28 cm springform pan. Soak the gelatin in water. In a large bowl, mix the yogurt with the lemon juice until smooth. Dissolve the gelatin. Mix a few tablespoons of the yogurt mixture with it and then stir this mixture into the remaining yogurt mixture. Drain the peach halves well and then arrange them, open-side down, on the cake base. Pour the yogurt mixture over the top and smooth it down. Refrigerate the cake for 5 hours. Then remove the cake ring. Whip the cream until stiff and spread it around the edge of the cake and sprinkle with pistachios. Spread the remaining pistachios over the surface of the cake.