Apricot bars with almond flakes

For the apricot bars, first make a moist sponge batter. Put the softened butter into a larger bowl and cream it with the caster sugar and vanilla sugar using a hand mixer until pale and fluffy. Beat in the eggs one at a time, mixing each in well before adding the next so the batter aerates and does not curdle. Sift the plain flour. Combine it with the baking powder. Fold the dry mix into the buttery batter in batches, just until you get a smooth, slightly runny batter without lumps.

Preheat the oven to 180 °C and line a deeper tray with baking paper. Pour the batter onto it and spread it level with a spatula across the whole surface so the layer is even everywhere. Meanwhile wash the fruit. Pat it dry, halve it and remove the stones. Lay the halves cut side up close together over the whole surface and press them lightly into the batter so they do not pop out while baking.

Scatter toasted almonds evenly over the whole sheet, as they add crunch and aroma. Slide the tray into the center of the hot oven and bake for about thirty minutes. The batter should rise nicely and the edges and the nuts on top should turn golden. Test the finished bake with a skewer, which must come out dry when inserted in the center.

Let the baked sheet cool completely on the tray, otherwise it would crumble when cut and the filling would run. Only when cold cut it with a sharp knife into even pieces, wiping the knife clean between cuts now and then. Before serving, dust the individual pieces lightly with icing sugar and arrange them on a platter.