Caramel. To combine in a saucepan with a thick bottom with sugar water, bring to a boil, stirring with a spoon until the sugar is dissolved. Let simmer, not stirring, about 5-8 minutes, until the syrup will not change the color to a Golden brown. Then remove from heat and stir in butter (it will first zarenitsa, and then the whole mass will become like a thick caramel). Pour the caramel into a well-greased one-piece form, with a diameter of 20 cm (I 26 cm, less if the dough is not got). Halves of apricots to put on top of the caramel-side down and as close as possible to each other.

Pie. Eggs with sugar and vanilla beat into a thick foam (beat about 10 minutes at high speed). Sift flour with baking powder and salt and carefully stir into the egg mixture. Lay a few tablespoons of the batter into the bowl with the melted butter and carefully stir. Then pour it all back into the dough and, also, not whisking, stir until smooth. If this is not done, and immediately pour the melted butter into the beaten biscuit dough, then under the weight of the oil, it will settle. To spread weight over the apricot and bake in a preheated 160C oven for 25-35 minutes ( in my oven for more than an hour), checking the readiness with a match, until Golden brown.

To give the cake to stand in the form of about 10 min, hold at the edge of a knife, freeing the walls of dishes and turn on a serving dish. Serve warm or chilled.