Eggs are broken with water. Add sugar and vanilla and the mixture was stirred for an additional 2-3 minutes. Flour, starch and baking powder sifted and add to the egg mixture, and finally put the melted butter, but not hot. Well mixed batter is poured into a baking dish with a diameter of 28 cm, covered with oiled paper. Bake for about 30 minutes in a preheated 180 C oven. Baked base is removed from the mold and removing the paper and allowed to cool. Then put it into the cake pan and brushed with apricot jam. Around the base is placed sidewall of cake form (can be assembled cake directly into cake form, but you only need to remove the paper from the bottom).Peach compote of Peel or de left to drain well. Juice Pour 100 ml icing and fruit December diced. Sugar and previously soaked gelatin in a little cold water mixed with juice and heat until gelatin and sugar melt. Add sliced ​​peaches. Pour the mixture over the base and put in the fridge to set. Cream mix with powdered sugar and vanilla in a thick cream, pour over peaches and smoothed. Cake again put in the fridge for a while. Gelatin for glaze soak 1-2 tbsp water, then dissolved in a fruit juice such as juice is heated. After being cooled was added juice compote and yogurt. The mixture is well mixed and spread over cream. Cake put in the fridge, there stand no less than 1-2 hours before served.