Beat the eggs with the sugar until they increase in volume 2-3 times. Add the flour, which you've sifted with the baking powder, cocoa and vanilla. Put the mixture into a large greased and sprinkled with flour baking dish. Bake 20 - 30 minutes in a preheated oven.
After removing the cake from the oven, immediately prick it with a fork all over and pour the yoghurt over it, which you've pre-sweetened to taste. Sprinkle with grated chocolate on top if desired. Put the baking dish with the cake in the refrigerator for 40 minutes.
During that time the cake will soak in the yoghurt and a layer of cream will form on the top. Meanwhile, drain the fruits from the compote, and set the juice aside. Pour the gelatin into the compote juice and gently heat it in a microwave oven until the gelatin melts. It must not come to a boil!
Arrange the drained apricots on top of the yoghurt glaze and gently spread the cooled juice with gelatin over them using a tablespoon. Leave in the refrigerator for about 1 hour to gel.
If you're not a fan of gelatin, leave it out. If that's the case, after you top the cake with the yoghurt, sprinkle it with grated chocolate, or use another topping.