For the apricot cake, halve the apricots, remove the seeds and cut into wedges if necessary. Butter a suitable cake or casserole dish first, then line with sponge cake. Place apricots on top and sprinkle with cinnamon. Cover with biscuits.
Separate eggs and mix yolks with (liquid) whipped cream and crystal and vanilla sugar. Pour the egg mixture over the cake. Bake in the preheated oven at 180 °C until the cream-egg mixture has set.
Meanwhile, beat egg whites until semi-solid, add powdered sugar and beat until firm. Spread on the cake and let it brown for a few more minutes at high top heat.
Lift out the finished apricot cake and let cool.
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