Beat the eggs with the sugar to fluffy cream, add the strained yoghurt in stages, while stirring nonstop with a mixer.
In a cake form arrange a layer of biscuits and smear with part of the cream. Continue with 4 layers of biscuits and cream, finishing off with cream.
Leave in the fridge for 3-4 hours until it hardens.
Make the glaze by mixing the ingredients for it and melting it on the stove on low to a smooth mixture.
Leave the glaze for 2 min. in a cool area to cool a bit, then pour it over the cake.
Sprinkle with sliced almonds and return to the fridge until the glaze hardens.
A very quick and super tasty cake for the summer heat waves.