Mix the yolks with the vanilla and 2 tablespoons of warm water until very creamy, preferably with a whisk.
Then continue to mix with honey, soy flour and cocoa until creamy, add the finely ground wheat and carefully fold in the very stiffly beaten egg whites of the 3 egg whites.
In the meantime, melt the butter in a small saucepan (but it must not be hot!) and stir it in.
Pour this batter into a buttered, flour-dusted cake pan, top with pitted apricots divided into quarters and bake for 35 minutes, first at a moderate temperature, later at medium heat.
Preparation Tip:
You can sprinkle the apricot cake with powdered sugar before serving!