2 cups flour; 4 eggs; 1/2 cup butter; 1/2 teaspoon salt; 1 dried yeast cake; and 1/4 cup lukewarm water.
Mix yeast with water, and when thoroughly dissolved add flour to make a dough. Knead into a ball, cut at right angles across the top half-way through the ball, set in a saucepan with lukewarm water and leave until light and spongy. Beat the rest of the flour, salt, butter and 2 eggs to a smooth mixture, add the other 2 eggs, one at a time, beating well, add light ball of sponge, and again beat until smooth. Turn into a fluted or oval pan, and put in a warm place to rise. When double in bulk bake half-hour. Remove the centre from Baba to form a thin case. Into the case put canned apricots. Cook the syrup of apricots with 1 cup sugar to a thick syrup, and pour this hot over apricots in baba. Pipe meringue above and dredge with sugar. Brown in a moderate oven.