Cream the butter until fluffy. Gradually add the egg yolks and powdered sugar and beat until creamy.
Beat egg whites with granulated sugar until stiff and stir in alternately with flour mixed with cornstarch and baking powder.
Spread on a baking sheet greased with butter and dusted with flour, cover densely with quartered apricots.
Bake at 170 °C for about 30 minutes.
Preparation Tip:
The bottom of this apricot cake is a rather thin base, yet densely cover with apricots. So it becomes very juicy.
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