How to make
With a mixer, beat the soft butter with the sugar and, without stopping, add the eggs one at a time, followed by the yogurt, cottage cheese and vanilla.
As soon as you achieve a homogeneous mixture (small lumps of cottage will remain, but don't worry about that), add the flour, sifted with baking powder, in parts.
Place baking paper in a suitable cake tin or grease and flour its surface. Arrange the apricots halved on the bottom and pour the caramel sauce over them. Pour the cake mixture over them and place the cake tin in a preheated oven at 350°F (175°C) with a fan. Bake until it is fully baked - about 35 minutes.
Remove the finished cake from the mold and let it cool on a wire rack. If you did not use baking paper, it is possible that apricots will be stuck to the bottom of the cake tin, but it is not fatal, you can put them back on the cake.
While it cools, prepare the glaze by mixing the jam, water and sugar and put the mixture on the stove until it boils. Once this happens, remove from the heat and soak the gelatin sheets in cold water for 3 minutes (I use one that soaks for 2 to 4 minutes, but you can check the time indicated by the manufacturer of yours).
Strain the gelatin well from the water and pour it into the still warm mixture, stir to melt and spread the surface of the cake with a spoon. As soon as it cools down, it is ready to eat.
Serve with yogurt or cup of hot coffee.
Enjoy!
