Softened butter to mix with sugar.

Add eggs and beat.

Milk to heat and dissolve 1 pinch of saffron, let cool. Pour in the mixture.

Add the sifted flour with the baking powder.

Pour the batter into the pan (I have a 24 in diameter), put the apricots in advance separated from the juice. Put in the oven on 180 gr. I baked it for about an hour, orientirueshsya on your oven.

Whip cream with sugar. Hot cake to get out of shape and pour the sour cream, place in turned off oven for a few minutes. Pull out, again pour the cream, flatten with a spatula and again in the oven for a few minutes. Pull out and cover with cream 3 times. Allow to cool and infuse. The cake turned out tender, juicy, that juicy. The original was peaches, but we like abrikosik sour and offered bake for 30 minutes, but after 30 minutes the cake is only lightly browned and "go". Saffron added from myself, I like it when the dough turns a little yellowish color, but do not overdo it, otherwise it will taste bitter.