For the white layer, beat the softened butter and sugar in a bowl. To them, add the yolks 1 by 1. Add the sifted flour and knead a slightly firm dough, put it in the fridge for 30 min. In the meantime make the brown layer.
Beat the butter and sugar to a fluffy cream. Then add the egg, while still beating. Sift the flour, mix it with the baking powder and cocoa. Pour the floury mixture a spoon at a time into the cream.
Add the milk. Stir the mixture until it becomes thick and smooth.
Put baking paper along the bottom and sides of an 8 3/4″ (22 cm) form with removable walls. Roll out the white layer carefully and place it at the bottom of the form.
Finish shaping it with your fingers so it covers the entire bottom. Cut the apricots in half and arrange them atop the layer. Lay out the brown layer evenly over them.
Bake the cake in a preheated 374°F (190 °C) oven. If it starts to burn on top you can cover it with aluminum foil. Once baked and cooled, sprinkle it with powdered sugar.