Knead 125 g butter, 75 g sugar, 1 egg, 1 pinch of salt, flour and hazelnuts first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap the dough in foil, chill for about 30 minutes
Wash, halve and stone the apricots. Roll out the dough on a floured work surface until round (approx. 34 cm Ø). Grease a springform pan (26 cm Ø), put the dough into it, press lightly on the edge
Melt 50 g butter in a saucepan and remove from the heat. Mix curd and mascarpone. Stir in 6 eggs one after the other. Mix sauce powder, 200 g sugar, 1 pinch of salt, lemon peel and vanilla sugar and stir in. Mix butter while stirring to
Fill the cheese mixture into the mould, spread apricot halves on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours on the bottom shelf
Take out the cake, let it cool down for about 3 hours on a cake rack. Heat the jam in a pot, spread on the apricots. Whipped cream tastes good with it
waiting time approx. 3 1/4 hours