Layer 1 (cake): Beat 5 eggs and sugar using an electric mixer in high speed for 10 minutes. Then add butter and continue to beat. Add in flour and backpulver. Mix well. Pour the mixture into prepared 28x40 cm pan. Oven in 200 C for 15-20 minutes. While the cake is baking, prepare the layer 2 (white)
Layer 2 (white): Mix the vanille puddingpulver with 2 tbsp of sugar, and pour the milk into the puddingpulver little by little or in steady stream while keep stirring until well mixed. Bring to boil and thickenned. Set out from the heat and pour in the sour cream/schmand, stirring to mix well. Pour the mixture onto the cake (layer 1), put in the oven again and bake for another 15 minutes. Wait for the cake to cool and arrange the apricots on the white layer.
Layer 3 (Clear): Mix the Tortenguss or Agar-agar with reserved apricot syrup (250 ml) and 250 ml apfelsaftApple juice. Bring to boil and pour over the apricots.