For the yogurt cake, mix the powdered sugar and eggs. Mix the flour and pour the mixture into a greased springform pan. Bake at 180 °C for about 10 minutes until golden brown.
While the dough is still in the pan, cover it with fruit (kiwis, peaches or other fruit according to taste).
For the yogurt mixture, put yogurt in a bowl and add powdered sugar (according to taste, but it doesn’t have to be much).
Soak gelatin sheets in cold water, wring out and stir briefly in a pot with a little boiling water.
Then mix the gelatine into the yoghurt mixture on a low speed. Whip the cream until stiff and add to the yogurt-gelatin mixture.
Pour over the fruit and chill in the refrigerator for a while.