No-Bake Peach Baklava Cake

Ingredients:

• 2 ripe medium peaches, sliced ​​into 1/4-inch thick wedges (about 1 1/2 cups)
• 6 tablespoons of honey
• 1.5 cups plain Greek yogurt, 2% fat
• 0.5 cups heavy cream
• 6 graham cracker sheets
• 1/4 cup chopped roasted pistachios
• Special equipment: a bread pan measuring 22x12 cm, at least 5 cm deep.

Preparation:

1. Place the peach slices in a medium bowl. Drizzle 2 tablespoons of honey over the peaches and toss to coat completely. Set aside for at least 30 minutes.
2. In a large bowl, beat the yogurt, heavy cream, and remaining 4 tablespoons honey with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
3. Line a 9 x 5-inch loaf pan with plastic wrap, leaving about a 2-inch overhang on all sides. Spread 1/2 cup whipped cream over the bottom of the pan. Evenly arrange about 14 peach slices (about 1/2 cup) on top of the cream. Top with 1/2 graham cracker sheets.
4. Break the remaining half of the sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining cream, peaches, and graham crackers (be sure to finish with a layer of graham crackers on top).
5. Cover the cake with the overhanging edges of the film. Refrigerate for at least 8 hours and up to 12 hours.
6. When ready to serve, unwrap the cake and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle the cake with pistachios, and drizzle with honey.