This cake turns out remarkably fluffy, soft and tasty. The cream cheese filling gives it an exceptional freshness, while the apricots balance with their taste and aroma. It's excellent to have with afternoon coffee or tea and is attractive enough to share with guests and friends.
I used a rectangular cake form measuring 12 1/2″ x 8″ x 2 3/4″ (7 cm) but you can use a round one with a diameter no greater than 11″ (28 cm).
Beat the eggs and sugar in a bowl to a creamy mixture. Pour the oil in a thin trickle, continue beating and finally pour in the yoghurt.
Combine the wet and dry mixtures while stirring with a wooden spoon until you get a thick homogeneous mixture without floury lumps.
Wash and clean the apricots, halve them and remove the pits.
In a bowl, beat the cream cheese with the sugar, add the sour cream and vanilla. You're going to get a thick creamy mixture.
Heat the oven to 338°F (170 °C). Put baking paper in a tray, pour in the cake mixture.
Use a spoon to scoop a little from the creamy mixture at a time and distribute it in spots over the cake mixture, without stirring or pressing. Arrange the halved apricots on top.
Put the form in the oven and bake about 35 min. or until your toothpick comes out dry.
Take the ready cake out and leave it on a metal cooking grid to cool. Sprinkle with powdered sugar and cut it into slices.