I think it’s one of my favourite summer sweet sweets! This yoghurt cake with peaches will make you fall in love! It’s such a quick recipe that will be the delicious and easy solution for the end of every meal.

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  • For base:
  • 400g digestive type cookies
  • 150gr. butter (melted)
  • 1 lemon zest
  • For cream:
  • 600g  yogurt
  • 450g heavy cream
  • 1 vanilla
  • 5 large sheets gelatin (10 g)
  • 100g powdered sugar
  • 3 tbsp honey
  • 1 lemon (zest)
  • For topping:
  • 3 peaches (Velvita)
  • 2 tbsp of maple syrup
  • 1 lime (zest)
  • fresh spearmint leaves


  1. For the cake base: Crush the cookies in the blender or in the hand (not to become powder) and then mix it up with the melted butter and lemon zest. Then apply the biscuit to the tray, pressing with our hands to cover the whole surface of the base, put it in the fridge.
  2. For the cream: We put the gelatin in cold water. Beat the cream in thick form. Add sugar and vanilla and beat for 1 more minute. Add the yoghurt and beat in low speed for 1 minute. Drain the gelatin and put it in small pot with 1 tbsp water (or in a microwave oven) in very low heat, stir until melted.
  3. Let the genatin sheets become lukewarm. Finally, add it to the white cream and mix at low speed for 1 minute. Pour the cream on the cold  cookie base. Refrigerate for 2 hours.
  4. For the topping: Put in a bowl the peaches (cut in small pieces), add the lime zest, maple syrup and the freshly cut mint. Put it on top of the  cake .