For the base, crush the biscuits in a mixer or with a spoon. Warm the butter and mix with the almonds and biscuits. Pour the dough into the cake tin and flatten. Chill briefly.
For the cream mixture, mix the crème fraîche, sour cream, lemon juice and the two sugars. Prepare the gelatine according to the instructions on the packet. Stir the prepared gelatine mixture into the cream mixture. Then whip the cream until stiff and fold into the mixture. Chill for at least 1 hour.
For the fruit layer, wash the peaches, remove the pits and puree with the lemon juice until smooth. Prepare the gelatine according to the instructions on the packet and stir into the mixture. Spread the peach mixture over the cake and refrigerate for at least another hour.
Finally, the cake can be garnished with peach slices.