Peach yoghurt cake

Ingredients

• 200 grams (7 ounces) butter
• 4 large eggs
• 180 grams (6.35 ounces or 7/8 cup) sugar
• 100 grams (3.55 ounces or 3/4 cup) wheat flour
• 70 grams (2.47 ounces or 1/2 cup) coconut flour
• 30 grams (1.06 ounces or 2 teaspoons) baking powder
• 3 ripe peaches (about 400 grams or 14.11 ounces)
• 40 grams (1.41 ounces or 2 tablespoons) coconut sugar (or regular sugar)
• 80 grams (2.82 ounces or 1/3 cup) coconut milk
• 80 grams (2.82 ounces or 1/3 cup) regular milk
• 30 grams (1.06 ounces or 2 1/2 tablespoons) sugar
• 300 grams (10.58 ounces or 1 1/4 cups) peach yogurt
• 200 grams (7.05 ounces or 3/4 cup) cream (33% fat)
• 15 grams (0.53 ounces or 1 tablespoon) gelatin
• 60 grams (2.12 ounces or 1/4 cup) water
• 200 grams (7.05 ounces or 3/4 cup) ricotta or mascarpone
• 60 grams (2.12 ounces or 1/4 cup) sugar