Knead flour, fat, 125 g sugar, 1 pinch of salt, 1 egg and milk to a smooth dough. Cover and chill for about 30 minutes.
Roll out the dough on a greased tray (approx. 35 x 40 cm). Press up the edge by approx. 1 cm. Prick the base several times with a fork. Bake in the preheated oven (electric cooker: 225 °C / convection oven: 200 °C/ gas: level 4) for approx. 12 minutes. Let them cool down
Wash the apricots, cut them in half, stone them and sprinkle with lemon juice. Grate white bread finely. Beat 5 eggs and 175 g sugar until frothy. Mix almonds, white bread, cinnamon, baking powder and lemon peel and fold in
Heat the jelly. Spread the dough plate with the jelly. Spread the apricots on top. Spread bread mixture on top. Bake in a hot oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 40 minutes (cover after about 30 minutes if necessary). Cool down, dust with icing sugar