Mix flour, yeast, salt and sugar. Heat the milk and melt the fat in it. Add the milk-fat mixture and egg to the flour and work vigorously with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes.
In the meantime, finely dice the apricots, mix with the pistachios, lemon peel and juice and 150 g apricot jam. Knead the dough and roll out into a large rectangle (25 x 80 cm) on a floured work surface.
Spread the filling over it. Roll up the dough and cut into 4 cm thick slices. Place them side by side in the greased springform pan (26 cm Ø). Let it rise for another 10-15 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 45 minutes.
If necessary, cover with parchment paper after 30 minutes. Warm up the rest of the jam and coat the cake with it. Makes about 20 pieces.