Apricot Layered Cake

Description
In Romanian: Tort de caise

Ingredients
Filling:
 * 12 oz/350 g flour,
 * 4 oz/100 g butter or margarine,
 * 4 oz/100 g sour cream,
 * 1 egg,
 * 2 tablespoons sugar,
 * 1 teaspoon vinegar,
 * vanilla,
 * grated lemon peel,
 * confectioner's sugar;
 * 2 lbs/1 kg pitted and halved apricots,
 * 3 tablespoons sugar

Directions

 * 1) Beat the butter with the sugar, then with egg.
 * 2) Add the sour cream, vinegar, vanilla, lemon peel and mix well.
 * 3) Add the flour and knead a dough which you then refrigerate for 1 hour.
 * 4) (The dough can be made the night before and refrigerated overnight.)
 * 5) Divide the dough in two and roll each part into a round sheet.
 * 6) Grease the cake pan, lay the first sheet in and bake.
 * 7) When the dough has risen and has started to become a little crusty, lay the apricot halves, sprinkle with the 3 tablespoons sugar and cover with the second sheet.
 * 8) Place again in the oven, at medium heat and bake until golden brown.
 * 9) Let cool in the pan, then turn onto a plate and sprinkle with confectioner's sugar.
 * 10) (You may use sour cherries instead of apricots.)