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Preheat the oven to 170°C (340°F) and butter a small baking dish.
In a bowl, beat the egg yolk, egg, and sugar until light and fluffy.
Add the melted butter and vanilla extract, and mix gently.
Sift in the flour and salt, mixing slowly until just combined.
Add the Milk:
Gradually add 300 ml of the milk, stirring until the batter becomes smooth and a little thin.
Whip the Egg White:
In a separate bowl, beat the egg white until soft peaks form.
Gently fold it into the batter without deflating it.
Assemble the Cake:
Pour the batter into the prepared baking dish.
Place the apricot halves evenly on top, cut side up.
Lightly press them into the batter.
Bake:
Bake for about 40–45 minutes until the cake is set and slightly golden on top.
If the top browns too quickly, cover loosely with foil.
Cool and Serve:
Allow the cake to cool completely before dusting with powdered sugar if desired.
Slice and enjoy.
Serving and Storage Tips:
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