Separate the eggs, placing each egg white in a cup. Knead flour, fat, sugar, egg yolks, baking powder and vanillin sugar to a smooth dough. Quarter the dough. Grease a springform pan (26 cm Ø) and roll out 1/4 of the dough on it, leaving a 3 mm wide edge. Beat 1 egg white until stiff, spread on the base and sprinkle with 1/4 of the sugar and 1/4 of the almond flakes.
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Let the base cool down for about 5 minutes, carefully remove from the springform pan and let it cool down. Bake 3 more cakes from the remaining dough and ingredients and let them cool down. Drain the apricots on a sieve and puree. Whip sour cream and cream with the whisk of the hand mixer until stiff. First spread the sour cream, then the apricot puree evenly on 3 cake layers. Place the cake layers on top of each other. Cover with the last cake layer. Leave the cake to stand in the refrigerator for at least one day.
Whip sour cream and cream with the whisk of the hand mixer until stiff. First spread the sour cream, then the apricot puree evenly on 3 cake layers. Place the cake layers on top of each other. Cover with the last cake layer. Leave the cake to stand in the refrigerator for at least one day. Dust with icing sugar
24 hours waiting time