Whip the eggs with sugar into a fluffy cream and slowly add the milk and mashed pulp of the apricots. Sift the flour with baking powder and gradually add it to the egg mixture along with the softened butter.
Then add and mix them with vanilla and vanilla sugar. Put the mixture into a pan with baking paper and removable walls and set a few tablespoons of the pie mixture aside.
Arrange the cleaned and halved apricots. If they are mature and juicy, you can mix them with some breadcrumbs. On top of the arranged apricots, randomly pour on the cake batter, pre-mixed with a little water.
The thus prepared pie with apricots is baked in a preheated 356°F (180 °C) oven until the toothpick finally starts to come out dry. Allow the cake with apricots to cool off and then remove it from the form.