3 ready the base
2 peaches (from 800-900 g)
cream of your choice, but not starch (I used the packet vanilla cream cakes)
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Place first base on the tray and syrup syrup compote. Fruits mix to paste, but quite a bit to be more densely. Spread already syrupy base and the same is repeated with the other the base, as the top after syrupy I put very little sauce. Top drenched with cream and decked with sliced peaches. It's nice to stand overnight. * Do not use cream-starch because they are more water and warm creams. Most suitable are finished sachets cream cakes, which are broken down with milk to the blender.