Put crème fraiche in a bowl. Rinse and dry the cup and use it to measure the ingredients. Pour the apricots into a sieve, collect the juice and use it for other purposes. Whisk butter and sugar with the whisk of the hand mixer until white and creamy. Stir in the eggs one after the other. Mix flour, ground almonds and baking powder and stir in alternately with milk. Stir in crème fraiche
Spread the dough onto a greased baking tray (32 x 39 cm) sprinkled with flour and smooth it down. Spread the apricots with the cut surface facing down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes
Roast the flaked almonds in a pan without fat until golden brown and take them out. Remove the cake and let it cool down. Bring jam and 1 tablespoon of water to the boil in a saucepan while stirring, coat the cake with it and sprinkle almond flakes over it
Waiting time approx. 45 minutes