Drain the apricots well and cut into slices. Sort the blueberries, wash them and let them drain on a kitchen towel. Put some blueberries and apricot slices aside for decoration. Melt the fat and let it cool down. Mix eggs, liquid fat and yoghurt with the whisk of the hand mixer. Wash and dry the yoghurt cup. Add sugar, vanillin sugar, flour and baking powder to the egg-yoghurt mixture and stir in.
Carefully fold in the fruit. Grease a springform pan (26 cm Ø) and dust with flour. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take the cake out of the oven and let it cool down on a cake rack for about 2 hours. Decorate the cake with apricot wedges, blueberries and possibly nectarine wedges. Dust with icing sugar