Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Put crème fraîche in a bowl. Wash and dry the cup and use it to measure the ingredients. Wash fresh apricots, halve and stone them. Drain canned fruits.
Mix 350 g butter and sugar until creamy. Stir in the eggs one by one. 3 1⁄2 Mix the beaker flour, ground almonds and baking powder, stir in portions alternately with milk. Stir in crème fraiche.
Put the dough on a greased and flour-blasted fat pan (approx. 32 x 39 cm) and smooth it down. Spread the apricots with the cut surface facing down. Bake in a hot oven for about 35 minutes.
Roast the flaked almonds in a pan without fat until golden brown and take them out immediately. Let the cake cool down. Bring jam and 1 tbsp. water to the boil while stirring, spread on the cake. Sprinkle almond flakes over it. Whipped cream tastes good with it.