1/2 box dried apricots
1 can sweet condensed milk
1/2 pt. heavy cream
2 tbsp. sugar
1 plain sponge cake

Let apricots soak in water overnight. With skin side up, press the apricots in a strainer so that only the skin is left. If you prefer to keep the skins, you can simply blend all of the apricots in a blender. Stir in 1 can of condensed milk. Place this mixture aside, preferably in the refrigerator.

Beat the heavy cream, in a small bowl, adding the sugar graudally, until it peaks. This whipped cream should also be place into the refrigerator.

Cut the sponge cake into 4 or 5 layers. You can do this using regular sewing thread. Using the diameter as the main measur eof your thread, add a bit more to wrap around the index finger of each hand. Place the cake in front of you and place the thread on the far side of the cake, at the level you want to cut and then pull the thread towards you evenly. You can of course, use any other method that you feel comfortable with.

Ice all the layers with the apricot mixture on the tops and sides. Place each layer evenly on top of each other. Let the cake sit for a while, touching up the sides every now and then. Finally, ice the top and the sides completely with the whipped cream, taking extreme care not to disturb the apricot icing underneath. Keep the cake in the refrigerator until ready to serve.