For the apricot cake, separate the eggs and beat the egg whites until stiff. Cream sugar, butter, vanilla sugar and salt. Gradually add the yolks and stir in the egg liqueur.
Mix flour with baking powder and stir in alternately with the beaten egg whites. Pour the dough into a greased and floured baking pan, smooth it out.
Top with halved apricots, sprinkle with granulated sugar, cinnamon and flaked almonds. Bake at medium heat for approx. 30 minutes.
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