Dissolve dry yeast in 1/4 cup of water. Cut cooled butter with flour, add dissolved yeast. Blend the mass with eggs, salt and water and knead paste quickly. Refrigerate the dough for 1,5-2 hours.
Divide paste into 5-6 parts and roll them out into flat cakes. Bake at 460oF (240oC) for 20 minutes and cool.
Spread apricot jam over baked cakes and combine the pie. Top with sugar powder.
