Add yeast, sugar, salt, cardamom powder and egg to warm milk and mix well. Now add 1/3 of flour and half of margarine, mix till it is evenly mixed. Continue adding flour and margarine and end it with flour.
Cover the bowl with thin moist kitchen towel and keep it in a warm place for 20 mins.
Mix cheese curd, cream, egg, sugar and vanilla sugar or vanilla essence till well mixed. Drain apricot. Cut 6 halves of apricot into 3 long slices. Dice rest of the apricots into small pieces. Mix chopped white chocolate and diced apricot to cheese curd mixture.
When dough has risen well, take the dough on to clean table. Spread the dry flour on the table, which helps dough not sticking on to the table. Knead the dough for about a mins.
Divide the dough and filling into 3 parts. Roll and flatten each parts of dough to about half an inch thickness. Spread filling on to the dough and roll into tube form.
Place all the rolls, one after the another into 23 cm round greased savarin pan.
Place evenly thin long slices of apricot on top of the dough.
Warp the pan again with moist towel and place it in warm place for another 15 mins. The dough will raise again.
Now bake for 25 to 30 minutes, till it gets detached from edges and outer crust turn light brown.