Apricot Cake (Version 2)

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In one bowl, blend the milk with 80 g of apricots.
In another bowl, beat the egg with sugar, add the flour with baking powder, and mix.
Pour in the milk with apricots and melted butter, mix again.
Add the remaining sliced apricots and gently fold into the batter.
Transfer the batter into a baking pan with an 18 cm diameter.
Sprinkle with chopped nuts and bake for 60–70 minutes at 160 °C.
For the cream: beat all ingredients together until fluffy and spread over the cooled cake.
Decorate with apricot and strawberry slices as desired. Enjoy!