Wash and divide the apricots. Remove the pit.
Separate the eggs. Cream sugar, vanilla sugar, yolks and lemon juice. Beat the egg whites until stiff.
Fold the flour and the sifted baking powder alternately with the water and oil into the sugar-yolk mixture. Finally, carefully fold in the beaten egg whites.
Spread the dough for the apricot cake on a baking tray and quickly spread the apricot halves on top.
Bake the apricot cake at 170 °C hot air for approx. 40 minutes.
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