Mix flour, salt, vanillin sugar and 50 g sugar in a mixing bowl. Warm milk lukewarm, crumble yeast into it and dissolve while stirring. Add egg, oil, fat and yeast milk to the flour and knead to a smooth dough with the dough hooks of the hand mixer.
Cover and leave to rise in a warm place for about 40 minutes. Then knead well again with floured hands and roll out on the greased fat pan of the oven. Cover and leave to rise in a warm place for about 15 minutes.
In the meantime, mix crème fraîche and the remaining sugar. Prick the cooked dough several times with a cake fork. Then press several depressions into the cake with your fingers, distribute the sugar cubes and spread the crème fraîche evenly on top.
Bake the cake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25-30 minutes. In the meantime, drain the apricots well on a sieve and collect the juice. Pour apricot juice, lemon juice and 200 ml water into a small pot.
Remove 6 tablespoons and mix with starch. Bring the rest of the juice to the boil, stir in the mixed starch, bring to the boil again. Remove from the stove, carefully fold in the apricots. Take the cake out of the oven and let it cool down on a grid.
Add apricot compote and whipped cream to the cake as desired. Makes about 20 pieces.