Put flour, 75 g sugar, salt, half of the grated lemon rind, 1 egg and butter in pieces in a bowl. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Wrap in foil and chill for about 45 minutes
Bring milk to the boil and remove from the stove. First add the poppy seeds and stir, then 75 g sugar, vanillin sugar, bitter almond flavour and almonds. Leave to cool for about 10 minutes. Then stir in 2 eggs. Leave to cool for approx. 1 hour
Lightly dust a large sheet of baking paper with flour. Roll out the shortcrust pastry round (approx. 32 cm Ø). Line a greased and floured springform pan (approx. 26 cm Ø) with the dough, pressing the edges down. Prick the pastry base several times with a fork. Put the mould in a cold place
Mix ricotta, sour cream, 100 g sugar, half of the grated lemon rind, lemon juice, and 4 eggs. Sift the starch on top and stir in. Spread the poppy seed mixture on the shortcrust pastry base and smooth it down. Spread the ricotta cream on top and bake in the preheated oven, bottom shelf (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes
Wash the apricots, drain well, cut in half and remove the stones. Remove the cake from the oven. Place the apricots on the ricotta cream with the round side facing upwards. Spread almonds in the gaps between them. Bake the cake at the same temperature, but on the middle shelf for 25-30 minutes
Heat jam and 1-2 tablespoons of water and pass through a sieve. Spread the finished cake with jam and let it cool in the mould on a cake rack. Whipped cream tastes good with it
Waiting time approx. 40 minutes