Preheat oven at 180° and spread baking paper on baking plate Wash, dry apricots, halve them with knife and stone them Tip: If you use fresh apricots, then sugar fruit halves with icing sugar. This way they get a better taste whilst baking.

stir lukewarm margarine creamy together with sugar, either with the blender or the food processor at the highest level step by step add eggs stir until egg is entirely spread in dough add vanilla sugar and lemon aroma

mix flour with baking powder and salt fold it in with egg beater

distribute dough evenly thick on prepared baking plate and coat with fruits bake on middle bar in oven for approx. 40-45 minutes towards end of baking time, plug in fork if top of fork is sticky, cake is not ready yet

Remove apricot cake from oven and let it cool off Prepare half of cake jelly according to package instructions Spread it on cake, immediately besprinkle with almond flakes and cut into evently big biscuits Tip: This cake also is suitable for freezing.