Preheat the oven to 175 degrees. Two separable forms 21 cm cover with parchment paper on the bottom. Whisk the flour, baking powder and salt in a small bowl. Set aside. In the microwave heat the milk and butter, Add vanilla, cover and set aside. With a mixer, whip the egg whites until stiff peaks, gradually adding 5 tablespoons of sugar. Set aside. Also whisk separately the egg yolks and remaining 5 tablespoons sugar until pale yellow. Use rubber spatula obiedence egg whites and yolks, gently stirring. Sift the flour mixture over the egg mass. Stir gently using a spatula. Pour the dough warm milk and butter on the walls of the bowl. Mix gently. Divide the dough in half, and pour into the prepared cake tin.

Bake for 15-20 minutes, until Golden brown. Immediately remove the parchment after baking. Cool cake on wire rack.

Proceed to baking the second cake. Combine eggs and sugar in a heatproof bowl.

Place the bowl over a saucepan of boiling water. Beat with a mixer until the sugar is dissolved and the eggs are slightly warm. Remove the bowl from the steam bath. Beat the mass of about 6 minutes, or until eggs become light yellow and fluffy.

Sift the flour, salt and mix.

Melt the butter.

Add half the flour and mix gently. Add the melted butter, so that it flows down the walls of the bowl, and mix gently with a spatula. Add second half of flour and mix again.

Cover a baking sheet with parchment. Pour the batter on the prepared baking sheet and spread the dough evenly. Bake for 5-7 min.

Apricot filling Place the apricots and orange juice in a small saucepan. Bring to a boil, reduce heat. Cook under a lid for 20-30 minutes until the apricots are soft. Place the apricots and orange juice in a food processor and blend to puree shaped state.

The chilled biscuit cut edge on the perimeter. Spread the biscuit chilled apricot puree.

Cut the cake into 5 strips of equal size, Fold the strip at each other, as in the photo.

Cover the cake with clingfilm and put in the freezer to harden in 40-60 minutes.

Peach puree peel and chop the peaches. Put a few slices of peaches to decorate the top part of the cake. Whisk the peaches to puree shaped state. If necessary, you can add sugar. Peach mousse, Add gelatin to orange juice and let stand for about 10 minutes. With a mixer beat the egg whites with ¼ Cup sugar until stiff peaks. Set aside. Whip the cream with 1 tablespoon sugar. Heat the gelatin mixture in the microwave for about 30 seconds, Combine 2 cups peach puree with melted gelatin. Add to mashed potatoes whipped egg whites and whipped cream, stirring gently with a spatula the Mousse is ready. Saturate a round sponge cake compote from peaches or sugar syrup.

Put the cake together, Cut the frozen cake with dried apricots into slices 1 cm, Place the slices around the circumference of the shape to form vertical stripes. On the bottom place of the round-soaked sponge cake. Evenly spread half of the mousse on a biscuit. A little chill. Place the second cake on top of the mousse. Place the cake in the fridge for a few hours to cool.

Peach jelly, Add gelatin to orange juice. Set aside for 10 minutes. Strain the peach puree 0.5 cups through a sieve. Swollen gelatin, heat in the microwave or in a water bath for 30 seconds. Do not boil!!! Combine gelatin, orange juice and peach puree. Pour jelly over cake. Decorate top of cake with peach slices.