Eggs are broken down sugar to increase their volume 2-3 times with a mixer. Add sifted flour with baking powder, cocoa and vanilla. Pour the mixture into a large baking dish greased with sunflower oil and sprinkled with flour. Bake 20-30 minutes in preheated oven. After removing from the oven immediately pricked with a fork and pour over with pre-sweetened to taste yogurt. On top sprinkle with grated chocolate optional. The tray is placed in the refrigerator for 40 minutes. Stay at the base of irrigated yogurt and top layer is formed as a cream. Meanwhile, drain fruit compote, the juice remains. Pour the gelatin in it and gently heated in microwave oven to melt it. Important - it should not boil. cake is cut parcheta- pastries. Drained apricots rank on yogurt glaze on them gently with a tablespoon spread poizstinaliya juice with gelatin. Leave in the refrigerator for about 1 hour to gel. * 1 cup = 200 ml