Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and sprinkle with sugar. Wash, halve and stone the apricots
Separate eggs. Cream fat, 150 g sugar, vanillin sugar and 1 pinch of salt. Stir in the egg yolks one by one. Mix in the flour alternating with the milk in portions
Beat the egg white and 1 pinch of salt until stiff. While continuing to beat, add 150 g sugar and continue beating until the sugar is dissolved. Fold the beaten egg whites and hazelnuts into the dough
Spread the dough on the fat pan. Spread the apricots on top with the convex side down. Sprinkle the cake with sugar crystals. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 55 minutes. Let them cool down. Dust the cake with icing sugar. Whipped cream tastes good with it