Split form 26-28cm lay baking paper, grease the bottom and sides with butter.
In the mixer bowl put all the ingredients for the dough.
Beat with a mixer-nozzle hook.
In the dough add a little flour, gather in someone. The dough is soft.
To move to the form.
Propylite hands with flour, flatten the dough.
Index finger, covered with flour, press the dough along the edge of the form, so it's a little up in the air.
Fingers dipped in flour and form a Board of dough.
Level the bottom.
Cover the form with the dough with a film and put it in the refrigerator for 60 minutes.
Prepare the apricot filling.
From apricots to the syrup pump. The syrup is useful to us for preparing a fruit pudding.
Liquid should be 500ml. I added 200ml of Apple juice, sugar and pudding to the syrup. Mix well to dissolve pudding and sugar.
Cook the pudding, stirring constantly, until thick. Remove from heat and cool.
Stirring occasionally to avoid crust formation.
Apricot spread on the dough. Top fill with pudding (pour it on the blade). Level it.
Bake the cake in a preheated oven to 180C 30-40min. (watch your oven.)
While the cake is baked, prepare the fill.
Separate the whites from the yolks, do it carefully so the egg yolks don't get in protein.
In egg whites, add salt, beat in a solid foam.
Yolks beat with sugar in a strong foam, add sour cream, beat.
Egg whites add to the yolks, stir with a whisk from the bottom up.
Pour the baked cake and continue to bake at the same temperature for another 30-40min. (watch your oven.) If the top starts to burn, cover the cake with foil.
Cool cake in pan on wire rack (do not hurry, let well cool) to fill clutched otherwise will flow. If the apartment is very hot, remove the cooled cake in the refrigerator for 1-2 hours.
Release the cake from the mold, it needs a plastic knife to pass on the sides.