How to cook
Sprinkle about 2/5 cup (100 g) of sugar in a baking dish and melt it in a heated oven. Remove, mix with 1 tablespoon of butter and arrange the halved apricots atop the melted caramel. On each apricot half, place one apricot kernel.
From the other products, mix a blend for the layer with a mixer, by first beating the eggs and remaining sugar, then adding the yoghurt, flour, baking powder and cinnamon. Pour the mixture over the apricots in the baking dish and bake in a moderate oven.
Check for readiness with a stick. Cool the finished cake and flip it carefully onto a tray.