Stir 120 g butter, 100 g sugar, vanilla pulp and 1 pinch of salt for about 5 minutes until creamy. Stir in the eggs one after the other. Add cream and stir. Mix 250 g flour, sauce powder and baking powder and stir in alternately with the schaps. Grease a mini tin (6 wells; 150 ml capacity each) and sprinkle with breadcrumbs. Spread the dough evenly into the wells. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes.
In the meantime drain the apricots. Mix 75 g flour, 25 g sugar and 1 pinch of salt in a bowl. Grate marzipan and add. Melt 35 g butter and knead it in. After about 20 minutes baking time, spread the apricots and crumbles on the cakes and bake until done. Take them out, let them cool down and carefully remove from the tin. Serve with whipped cream