First prepare wheat flour. Combine product with 1 tbsp water, kneaded and allowed to stand to cool for 1 hour. Roll out a sheet and placed in covered with parchment paper form cake. Prick with a fork and bake in the oven at 200 C for 15 minutes. Separately, prepare the dough for sponge cake. Beat egg whites with sugar and vanilla in thick snow. To this was added the beaten yolks, flour, starch and baking powder. This mixture is baked in the form of paper covered baking at 180 C for 30-35 minutes. Once cool, cut into two thinner the base. The cream is prepared by mixing the yogurt, lemon zest, lemon juice, egg and sugar (pre-broken) and the chopped apricots. To the mixture was added a pre-dissolved in warm water gelatin. Mix well and put in refrigerator until hardened, but not completely. The cake is arranged as follows. The base of the crumbly dough brushed with apricot jam, top is glued a sponge bases. Place it in the form of cake. Then packed lightly cured milk cream. Adhere the second sponge base. The mold is placed in a refrigerator until the cream is completely solidified. Before the presentation through a strainer sprinkle with powdered sugar and decorate with pieces of apricot.