Canned Apricots Cake

 This is an easy, quick and elegant dessert. My mum prepared it when I was a child and I still accept it as something very special. It tastes better on the following day, when all the juice  is absorbed.

Ingredients:

• 1 cup sugar
• 1 cup flour
•  4 eggs
• 1 baking powder
• 1 can apricots in halves
• 200 g unsalted butter

Spread:

• 500 g sour cream 
• 2 Tbsp caster sugar
• 2 vanilla powders
• cocoa flakes

Preparation:Preheat oven to 200°C. Melt the butter in the cake pan. Drain the apricots and arrange evenly in the pan skin side down. 

Beat the eggs with the sugar. Sift the flour, mix it with the baking powder and add stepwise to the egg-sugar mixture. Bake for about 45 minutes until ready. Let it cool. Pour the syrup of the canned apricots over the cooled cake. Let the cake absorb the juices and after an hour invert onto a plate.

Whisk together the sour cream, the sugar and vanilla. Spread over the cake and sprinkle with the cocoa flakes.