Ingredients
Peaches in marinade: 1 can
Cocoa biscuits: 200 g (7 ounces)
Butter: 100 g (7 tablespoons), melted
Whipping cream: 400 ml (1 2/3 cups)
Thick natural yogurt: 300 g (1 1/4 cups)
Sweetened condensed milk: 200 g (7 ounces)
Agar-agar: 15 g (1 tablespoon)
Directions
Step 1: Preparing the Biscuit Base
Blending the Biscuits: Thoroughly blend 200 g of cocoa biscuits in a food processor until fine.
Mixing with Butter: Combine the biscuit crumbs with 100 g of melted butter in a bowl. Knead into a uniform mass.
Forming the Base: Press the biscuit mixture into the bottom of a round cake tin, ensuring it is evenly spread and compact. Use the back of a spoon to press it firmly.
Step 2: Preparing the Peaches
Draining the Peaches: Drain the can of peaches from the marinade.
Chopping the Peaches: Cut the peaches into small cubes, reserving a few slices for decoration.
Step 3: Making the Cream Mixture
Combining Ingredients: In a pot, combine 300 g of thick natural yogurt, 400 ml of whipping cream, 200 g of sweetened condensed milk, and 15 g of agar-agar.
Cooking the Mixture: Place the pot on a burner and bring to a boil, stirring constantly to ensure the agar-agar dissolves completely and the mixture is smooth.
See also Baked Cottage Cheese and Oatmeal Cake with Cranberries
Step 4: Assembling the Cake
Mixing with Peaches: Once the cream mixture has come to a boil, remove it from the heat and combine it with the diced peaches. Mix well.
Pouring Over Biscuit Base: Pour the cream and peach mixture onto the prepared biscuit base in the cake tin.
Cooling: Allow the cake to cool at room temperature, then place it in the fridge for about 2 hours to harden and set.
Step 5: Decorating the Cake
Garnishing: Decorate the top of the cake with reserved peach slices, crushed nuts or almonds, or a drizzle of melted chocolate as desired.