In a medium round pan (mine is 30 cm diameter) is caramelized one cup of sugar until golden. The kozunak leave little poizsahne and cut into chunks. Arrange staggered in two rows in the tray. Eggs, milk and remaining sugar well and pour carefully over the kozunak. Bake in a moderate oven until ready. Allow to cool. During this time, the gelatin was dissolved with a small portion of the juice from compote, poured into rest and stirred on the hot plate to dissolve the gelatin well. Apricots are arranged on the cake. Juice with gelatin was poured carefully on top, so as not to dislodge the fruit, left in the refrigerator at least 12 hours to gel.