Our main ingredient. I really like the millet from the "Mistral", it is not necessary to touch, it is not sticky and is perfect for casseroles. Cook the millet according to the instructions, adding water, salt and 30 gr. sugar. It should be crumbly.

Dried apricots wash, cut in small pieces and pour in 15 - 20 minutes cognac. Nuts to grind into small crumbs. Remove the apricots from the brandy and mix with nuts.

Beat the yolks with sugar, add sour cream once again to whisk, add wheat flour, mix well. Weight will turn out watery, but do not let that bother. Form grease with oil, fill to 1/3 of the volume and put the filling. Put more millet mixture and level.

Bake at t= 160 approximately 35-40 min. until Golden brown. You can eat both hot and cold it is very tasty.