If you want to delight and surprise your loved ones and loved ones, make them this yogurt jelly cake with peaches. It is made simple but looks like a dessert from an expensive restaurant.
Start with the gelatin for the yogurt layer. Pour the peach syrup over the gelatin and leave for 10 minutes. (It may take longer, depending on the type of gelatin.) The gelatin should swell.
Cut the peaches into pieces.
Pour the canned peach syrup into a wide bowl and, dipping the flat side of the savoyardi cookies halfway into the syrup, place them on the bottom of the mold (my mold dia is 26 cm).
Whisk the chilled cream until soft peaks. While continuing to beat, add the powdered sugar and beat over dense peaks.
Dissolve the swollen gelatin in a water bath until dissolved in the syrup. Combine yogurt and gelatin, stir until smooth.
Add whipped cream to the yogurt mass and stir gently.
Add chopped peaches and stir.
Place the creamy yogurt mixture over the cookies and flatten the top. Refrigerate the dessert for 2-3 hours. The layer should become dense and not leave a mark on the surface when touched.
After the yogurt layer has frozen, start preparing the top layer of jelly. Pour the peach syrup over the gelatin and let sit for 10 minutes. Then dissolve the swollen gelatin in a water bath.
Pour a layer of jelly into the dessert pan and refrigerate for another 1 hour.
The peach yogurt jelly cake can be left as it is or garnishes to your liking. In this case, the dessert is sprinkled with crushed cookies, lightly pressed into the jelly.
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