Beat the eggs with sugar in a magnificent mass gently add the flour and zest. Put the dough in the form (20 cm), lined with baking paper, greased with vegetable oil. Bake for 20-30 minutes.

For jelly. Cut the apricots in half, remove the seeds, leave a few apricots for decoration. Boil 3 cups of water, add apricots, 2 tbsp sugar, boil for 3 minutes. Two packs of jelly pour 1 Cup of water, dissolve the gelatin on low heat (do not boil). Pour jelly in the apricot compote. Stir well. Then leave 1 Cup of the received jelly for decoration. Take a Cup size slightly smaller than the biscuit and cut it along the contour of the Cup. In a Cup pour jelly with apricots (apricots put cut up) and put in the refrigerator until fully cured.

The sides and bottom of the form in which the baked cake, spread baking paper. In the middle of the form put the cake on it to put frozen jelly (to take out the jelly from the Cup, lower it by a few seconds in hot water).

For the yogurt layer. Soak the gelatine in 50 ml. of water to dissolve it on a slow fire (do not boil). In yogurt add 1 Cup powdered sugar, the gelatine, stir well. Chill in the fridge as soon as the mass begins to solidify, pour it into the form with biscuit and apricot jelly. Put in refrigerator for 3 hours. For decoration. In the microwave melt white and dark chocolate. Put each in a corner of the plastic pouch as in the photo. Trim the edge of the area. The halves of apricots dark chocolate to paint stripes and muzzle of bees. White chocolate to draw the eyes, make the pupils dark chocolate. For wings with a knife to make cuts in apricots and almond paste petals. Remove the cake from the refrigerator, and pour on top of cake remaining jelly, to place it bees. Put the cake in the refrigerator until solidification jelly.