Beat egg whites with 90 g of sugar to stable peaks. Separately beat the egg yolks with 90 g sugar, add SL. oil. In a separate bowl, mix the flour, cornstarch, baking powder. To attach the egg yolks to flour mixture, then stir in whites. Stir with a spatula. In the form 20-22 cm, pour the batter and place in preheated oven to 180 gr. 35-40 min. Remove from the oven and leave the cake to cool on a wire rack.

Now prepare the cream filling: 100 ml cream to dissolve the gelatin (in the manual says how to do it). To cool it down. Mix yogurt and whipped cream. With banks with apricots pour the syrup (he still needed) and half of the apricots and finely chop. The other half delayed. Finely chopped apricots mix with cream.

Deep form with a diameter of 18 cm (20 cm) to cover with foil and pour cream. Put in refrigerator until firm.

Once the cream hardens, begin to collect the cake. Biscuit cut horizontally into 2 layers. One cake impregnated with syrup. Another cake cut into 12 pieces.

For a crust to put a frozen cream.

Now each of the 12 pieces of cake dipped in syrup and put cream around it facing each other, slightly pressing them to the cream. All well kept. Left sprinkle with icing sugar and in the middle put the chopped apricots (dried with paper towel). At first glance, the cake looks complicated, but it's not. To make it quick and interesting.

P. S. My form is absorbed in a depth of 8.5 cm, diameter 17 cm Cream got somewhere 7-7,5 cm you Can also bake this cake in the form of 24 cm (it is slightly thinner) and cut it into 16 pieces - the cake will look even more beautiful. Then we have to add or cream, or even yogurt into the cream. And leave to harden it in the shape of 22 cm in diameter.