Beat eggs with sugar. Add the oil, yogurt and grated lemon rind. Blend well to give a homogeneous mixture. Add sifted flour with baking soda. Stir the mixture well and pour into greased with butter and sprinkled with breadcrumbs baking dish with removable ring size 26 cm diameter. Peaches are peeled and each cut into 12 pieces. Arrange peach slices on the mixture. Bake for 30-35 minutes in a preheated oven at 180C degrees. After removing from oven let the base cool completely. Take carefully cake on a suitable plate or platter. Mix the gelatin with 2-3 tbsp water and leave to swell. Blend yogurt, peaches and sugar. Dissolve gelatin in a water bath and add to the milk mixture. Leave in the refrigerator for 5-10 minutes and then pour over baked base. Place in refrigerator for several hours. Decorate with pieces of peach and mint leaves. * As the base composition is a rare and peaches sink to the bottom, well e basis to be paid prior to pour milky peach mixture. If you bake a simple tray and it is hard to turn base can directly pour the fruit mixture. * If you use ordinary peaches - peel them in advance. If you use nectarines do not need to peel them. * In picture 1, the cake is made with peaches compote. * 1 cup = 250 ml