Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Cream 200 g soft butter, 200 g sugar and vanilla sugar with the whisks of the mixer.
Stir in the eggs one by one. Mix 500 g flour, baking powder and 1 pinch of salt. Stir in tablespoons briefly. Smooth the dough on the baking tray.
Using a floured tablespoon, press approx. 20 small depressions into the surface of the dough. Spread the jam into the hollows. Mix almonds and 200 g sugar and spread it on the dough. Add 100 g butter in pieces.
Bake in a hot oven for about 20 minutes. Remove and let cool off.