An apricot stain for those with a sweet tooth: Mix dry yeast, flour, sugar, grated lemon skin, vanilla sugar and 1 pinch of salt. Heat skim milk. Add warm butter and skim milk as well as yolk and egg and knead together until a smooth dough is formed (e.g. using a food processor with dough hook). Roll dough into a ball on a floured surface, cover and let rest in a warm place for 40 minutes.
Meanwhile, halve and pit the apricots and score the halves frequently. Place ladyfingers in a freezer bag and roll over them with a pasta roller until medium-fine crumbs are formed.
Preheat oven to 180 °C. Cut baking sheets to the size of the baking tray. Knead the dough, roll it out on the baking sheet, prick it often (so that the cake does not bubble during baking). Lift the dough onto the baking sheet, brush with butter, sprinkle with sponge cake crumbs, cover and let rest in a warm place for 15 minutes.
Cover the dough with the apricots and bake in the oven for about 30 minutes.
In the meantime, toast the almond flakes in a dry frying pan and mix with cinnamon and sugar.
Sprinkle the apricot spot with cinnamon sugar after baking. Cook the cake jelly according to instructions, refine with rum and spread on the apricots. Sprinkle the apricot spot with the almond kernels.
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