The bases: The butter, sugar, vanilla and salt to a fluffy cream - with a mixer for about 10 minutes, with the kitchen machine for 5 minutes. Put the eggs one by one after each egg fight at least 1 minute. Mix the flour, starch and baking powder. Add 4-5 servings to oil cream alternately with juice compote. A soft, gentle dough, which spreads easily. For a round shape with a diameter of 24 cm are obtained 6 the base. The form is covered with baking paper and smeared 3 tbsp of dough. Bake at 180 degrees for about 8 minutes. So fired six the base. For rectangular tray of oven 3 receive the base. The cream: Apricots are pureed. Two packets of cake and icing sugar dissolved in juice compote. The mixture is pureed and glaze, and boil. Insert the crushed crumbs marzipan, mashed directly in the pan. Allow to cool down slightly. Each base is coated with 2 tbsp of hot cream and cover with the next base. When all the layers accumulate, cake plastered thin top and sides with the cream. Allow to cool a lump. Consumed after overnight stay. Decorate optional, as naturally the most appropriate flavor coating is marzipan. * This cake is very stable and can carry a second floor without props. Moreover lasting several days.