Yogurt and peach jelly cake

Blend soft butter and sugar until pale, add eggs one at a time, then flour and soda.

Grease baking paper, cover small app.20x20cm tin with it, pour half of the batter and bake at 160C for 20-25 minutes. Take out, set aside on a wire rack. Repeat with another half.

Mix yogurt and sugar powder.

Prepare sugar water with app.60ml water and sugar to taste, add some almond liquer or essence.

Sprinkle both cakes from the side, where you'll cover with cream.

When the cakes cooled, cover with cream, put another one on top.

Cut peaches, place them on top of the cake, pour jelly over and refrigerate.

Now you can cut the cake into portions and serve