Peach Feast Cake

A cake recipe for all foodies:

Here’s how to make it: spread sponge cake base with jam, place in a cake springform pan and close rim. Soak gelatin according to instructions and let it melt. Mix Schlemmer yogurt with juice of one lemon until smooth, stir a few spoonfuls of it into the gelatin, then mix this amount in reverse evenly into the yogurt. Drain peach halves, spread evenly on sponge cake base. Pour the yogurt mixture on top and smooth it down. Place the cake in the refrigerator for a few hours to set. Whip whipped cream until stiff, remove cake, loosen edge from mold with pointed kitchen knife and remove cake ring. Spread whipped cream on the edge of the cake, sprinkle the pistachios on top. Spread remaining pistachios evenly on top of cake.

* 12 pieces, 271 calories or possibly 1134 joules each ** – Newsgroups: Of zer. T net. Food

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