Apricot Layered Cake

Description
In Romanian: Tort de caise

Ingredients

 * 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

Filling

 * 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 (the dough can be made the night before and refrigerated overnight).
 * 4) Divide the dough in two and roll each part into a round sheet.
 * 5) Grease the cake pan, lay the first sheet in and bake.
 * 6) 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.
 * 7) Place again in the oven, at medium heat and bake until golden brown.
 * 8) Let cool in the pan, then turn onto a plate and sprinkle with confectioner's sugar (you may use sour cherries instead of apricots).