Melt 40 g of fat, pour in the cold me and remove from the heat. Put flour, egg, 3 tablespoons of sugar, salt and lemon zest in a mixing bowl. Crumble the yeast into it, add the lukewarm milk-fat mixture and knead everything well with the dough hooks of the hand mixer.
Cover and leave to rise in a warm place for about 20 minutes. Knead again briefly and leave to rise for another 20-30 minutes. In the meantime mix lemon juice and about 1/2 litre water. Wash, peel and halve the apples and cut out the core.
Cut apple halves deeply and put them in lemon water. Knead the yeast dough and press it flat with your hands on a greased, floured baking tray. Place the apple halves close together on the dough and press them on.
Sprinkle with almonds and remaining sugar. Spread the remaining fat in small flakes on the cake. Bake in the preheated oven (electric: 200°C/ gas: level 3) for about 30 minutes. In the meantime heat up the apricot jam and pass it through a sieve.
Spread hot cake thinly with liquid jam. Results in about 20 pieces.