How to cook
In a bowl, place the flour sifted with the baking powder and a pinch of salt. Add the egg yolks, sliced cold butter and 4 tbsp. of cold water.
Knead a soft buttery dough. Wrap it in cling film and refrigerate it for 30 minutes.
While the dough cools, make the cream. In a bowl, mix the yogurt, cream cheese, egg yolks, sugar and the grated peel of one lemon. Homogenize the products well with kitchen wire whisk.
Roll out the cooled dough into any shape (oval, square, circle) on a piece of baking paper. Leave a higher boarder at the edges so that the cream does not run out of it. Transfer the paper with the dough into a large tray.
Cut the peaches into thin slices. Pour a few spoons of cream on the dough. Arrange half of the peaches, pour the remaining cream over them and arrange more peaches.
Bake the peach cake at 370°F (190°C) in a preheated oven with a fan for about 35 minutes.
Spread the warm cake with the diluted with 1 tbsp. of water apricot or peach jam. Sprinkle the edges of the dough with powdered sugar.
Wait for the peach butter cake with cream to cool completely before cutting it!