Quick Apricot Cake
Drain the apricots through a sieve, and save the juice.
For the batter: mix the butter with the sugar, eggs, flour and baking powder until smooth. Pour the mixture into a 28 cm (approximately 11 inch) greased springform pan. Fill the pan all the way, and arrange the apricots evenly on top.
For the custard: prepare the custard powder according to package instructions, adding the apricot juice and sugar. Pour the custard over apricots while still hot. Bake the cake in a preheated oven at 190°C (approximately 350°F) for about 35-40 min.
For the topping: separate the eggs. Mix the yolks, sugar and sour cream together. Whip the egg whites until they form soft peaks, and fold into the egg mixture. Apply the topping to the cake while it is still hot, then bake again for 15-20 minutes. Let cool for at least 1 hour, then release from the mold, dust with powdered sugar and serve.