I use a rectangular ceramic/glass tray, 28/18 cm

After a few attempts, I managed to find out my ideal proportions and this cake has become a favorite for everyone in the family. No baking. It is also very quick if you have previously drained some Greek yogurt. The idea of this cake I saw many years ago in “На кафе” talk show on Nova TV (presented by Kremena Halvadjian).


300 g biscotti/ladyfingers (this is the minimum weight and is approximate because various biscotti brands are of different size and density, also depends on which tray you will use – whether you will have 2 or 3 layers of biscotti);

1 compote of peeled peaches (the liquid content is about 400 ml, I also use some of the fruit);

800 g sour cream, unsweetened

2 kg Greek yoghurt (high fat, thick)

1 1/3 cup powdered sugar (sifted)

vanilla to taste

walnuts for sprinkling (chopped)


Place a colander with feet in a deep tray. I cover the bottom of the colander with a cotton cloth (I use a cloth for wrapping bakeries, sticking out of the colander on all sides). Inside I put the Greek yogurt from the previous evening to drain from the excess water.  

In the morning, I put the drained yogurt into a suitable bowl. Add the cream, powdered sugar and vanilla. Stir well. The cream is ready.

In a wide-bottomed bowl, I pour the liquid from the compote, in which I soak for a second each of the biscotti on both sides. I arrange them tightly on the bottom of a ceramic rectangular tray.

On the top I evenly apply a layer of cream (not too thick). On it, at short distances, I arrange peaches of the compote, cut into very thin pieces. I cover the pieces with another layer of cream.

Again there is a new layer of tightly arranged biscotti, soaked in compote. On top of them I evenly spread the remaining cream. Sprinkle with walnuts.

I roll the cake out in cellophane (I think it’s the most convenient way to keep its wholeness and not to dry out).

It stays in a refrigerator for 12 to 24 hours before consumption.