Beat the eggs, sugar and vanilla sugar with a mixer until frothy, pour in the melted butter and continue to mix.
Gradually add the lemon zest, hazelnuts and flour and stir in.
Then spread the batter on a pre-greased baking tray, place the apricot halves on the batter with the inside facing up.
Bake at 180° in the oven (top and bottom heat) for about 30 minutes. After the baking time, spread apricot jam on the hot sheet cake to make it even more flavourful. Dust with a little icing sugar and it's ready.
TIP: Apricots and ready-baked apricot sheet cake can be frozen very well!
Recipe by: Tourist office Partschins