Beat cream cheese, 100 g sugar, vanilla sugar and 2 eggs together until smooth without lumps.

In another bowl beat butter and 250g sugar until creamy. Add 4 eggs and continue to beat until light and airy condition. The original recipe for the dough used unrefined cane sugar, so the sponge part of the cake had a nice brown tint. I in the absence of cane sugar put normal.

To the resulting mixture add the flour and baking powder and beat for about 2 minutes, until, until everything is thoroughly blended.

Grease a baking sheet with oil and lay a baking paper so that it acted on all sides, about 5 cm below the pie easier to remove. Distribute half of the dough on a baking sheet, sprinkle with half of cream cheese and spread half the apricot. Repeat the layers of pastry, cream and spread on top of the rest of the apricots.

Bake in preheated oven for 40-45 minutes at 170°C, until tender biscuit. Cream cheese later hardens as cools, so don't overdo it in the oven. Let cool, and serve! Bon appetit!