Cut cake according to the size of the cake tin. Slice a thin layer off the top of the cake.
Place the cake in the cake tin and arrange the wafer biscuits along the side of the cake.
Mix together 3 tbsps sugar, ½ cup water, lemon juice in a non stick pan and cook till the mixture comes to a boil.
Puree the canned peaches with a hand blender.
Mix together yogurt, puréed peaches, remaining sugar and pistachios in a bowl.
Prick the cake with tooth pick and pour the prepared sugar syrup over it.
Spread the yogurt mixture over it and arrange fresh peach slices in a circular manner.
Chill the cake in the refrigerator for an hour. Remove from the cake tin mould, cut into slices and serve.