Separate eggs. Beat the egg whites well with a pinch of salt and sugar. In the resulting meringue, add the yolks one by one, mixing after each one, then the oil, the yogurt in which the baking powder has dissolved, the vanilla sugar, the lemon essence and the flour in the rain.
Place the cake in the preheated oven at 180 degrees for about 40 minutes. First I put the top in the oven, let it swell for 5-10 minutes and then I put the apricots.