300 g flour, 100 g sugar,
1 packet of vanillin sugar,
Knead 1 pinch of salt, 1 egg and fat in flakes until smooth. Chill for about 30 minutes
Roll out the short pastry on a greased fat pan (approx. 35 x 40 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 12 minutes. Stir the jam until smooth and spread on the hot base. Drain the apricots
For the sponge cake, separate 5 eggs. Beat the egg whites and 5 tablespoons of cold water until stiff, adding 125 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Fold in the egg yolks. Mix 100 g flour, baking powder and starch, fold in
Spread the sponge cake on the base and cover with apricots. Bake in the oven at the same temperature for 20-25 minutes. Sprinkle with sugar crystals. Let it cool down. Serve with cream tuffs if desired