Drain the apricots from the compote well, then arrange them on the bottom of a greased and floured pan. For the first layer, beat 5 egg yolks with the sugar in a bowl and gradually add 1 and 3/4 cup of flour, sifted with a packet of baking powder. Add the 5 egg whites, carefully whipped into snow with 2-3 drops of lemon juice.
Pour the mixture over the apricots and put it to bake for half an hour. Make a second layer the same way, with the same quantities. While baking, make a cream for the cake. Pour in 1 cup of water to the juice of the compote, sugar to taste and about 5-6 tablespoons of flour.
Put the mixture on the stove and then stir until thickened. Remove the sauce and continue to stir until cool. In a tray, first place the layer without apricots, smear it with half of the cream and put the layer with the apricots on top (fruit side up). Brush the cake with the rest of the cream.
Make decorations as desired and let cool for at least 5-6 hours.