First, beat the eggs, ayran and oil. To them add the dry ingredients and finally the hot coffee. You're going to get a runny mixture but don't worry. Bake at 338°F (170 °C) for 45 min. until dry on the inside. Leave it to cool and cut the layer into 2 parts.
For the cream mixture: Mix the sour cream with the sugar, crumble the wafers finely into it and smear the resulting mixture between the cake layers.
For the Ganache: Pour the confectionery cream into a suitable container and let it reach boiling point on the stove. Right before it comes to a boil, add the finely crumbled chocolate and oil and start stirring.
Once the chocolate begins to melt, remove from the stove and stir until homogeneous. Pour this over the cake, decorate with the almonds and peach. Once it cools enough, enjoy this amazing delight.