For the batter, combine the butter and the sugar, adding the eggs one at a time. Blend well to a foamy consistency. Sift the flour with the baking powder over the mixture, then add the vanilla sugar. Pour the batter (1/2 inch thick) into a buttered and lightly floured cake pan. Cut the pears into thin slices and lay over the cake. Cover with a thin layer of batter. Cut the fresh or tinned (drained) apricots in halves and place flat side down over the cake. Sprinkle with crushed pralines and cover with the remaining batter. Bake in a low oven (300 F) for the first 10 minutes, then lower to 200 F and bake for another 45 minutes. Turn the heat off, but keep the cake in the oven for another 10 minutes. Serve cold. Sprinkle the top with confectioner╒s sugar. Serve crÅme fraöche on the side.
