The oven heated to 180 degrees. Split shape with a diameter of 23 cm greased with butter. Yoghurt in advance to get out of the refrigerator so that it was not very cold. Flour mixed with starch and baking powder, sift into a bowl. Whip the eggs separately with sugar and vanilla sugar until white, then mix gently with the flour, pour the batter into the pan, bake thin crust.

Dissolve gelatin in hot (not boiling water!) peach juice, stirring well. Yogurt mixed with sugar, when the juice with the gelatin to cool, stirring in a thin stream to enter it in yogurt, put the mixture for a long time in the fridge. Peaches drain in a sieve to drain excess liquid, then chop them into small cubes. Cream vzbit in foam. Then separately beat the whites with a drop of lemon juice until fluffy stable foam. Once the yogurt starts to solidify, take it out of the fridge and stir well, if suddenly it turns out that he's become lumpy - you can whip it with a mixer. First frequently and thoroughly stirring with a spoon to put in yogurt whipped cream, then gently all the time to prevent whipped whites, and at the end, add the peaches.

Cake put on plate, around the supply side of the shape to snap it.

Gently spread the cream on the cake, smooth the surface.

To remove the cake in the refrigerator for at least 4 hours. When the cake surface hardens, prepare the sauce from the juice. Juice (multivitamin) to warm to a little hot, dissolve in it the gelatine, cool.

Carefully pour the juice with gelatin in the top of the cake. Now remove the cake overnight in the refrigerator. Then walking knife on the side to remove it. The cake is ready! You can sprinkle with coconut, decorate with fruit.