250 ml glass, shape size 20 x 30 cm.
Sift the flour, cocoa and baking powder and mix.
Beat eggs with sugar. I whipped with a simple broom, the blender will handle it better.
Add odorless sunflower oil and milk. Stir.
Add the flour and cocoa mixture and mix thoroughly.
Wash the apricots, remove the seeds and divide them into halves or, if the apricots are large, into quarters.
For the filling, RUB the softened butter with a spoonful of sugar. Add the eggs and the rest of the sugar and beat. Add cottage cheese, vanilla pudding and mix. I added four tablespoons of sugar, and you try and add to your taste. The filling is quite dense, so you need to add a little milk so that its consistency is about the same as the dough. Milk can be replaced with apricot yogurt.
Cover the form with baking paper. Pour out half of the dough, flatten. Put the curd filling on top and smooth it out with a spoon dipped in water.
Spread the apricots on the curd.
Spread the rest of the dough on top, using a spoon dipped in water for ease. Put the pie in the preheated oven and bake at 180 degrees for 45 minutes, check the readiness with a match. If the pie is not baked yet, reduce the temperature to 170 degrees and bake until ready. My total baking time was 55 minutes. Be guided by your oven.
Cool the finished cake in the mold, then remove from the mold. Sprinkle the cooled cake with powdered sugar.