Apricot Bee Sting Sheet Cake

Score the apricots crosswise, scald with hot, rinse with cold water, peel off the skin. Halve and stone the apricots, set aside.

Bring 75 g butter, 75 g sugar and honey to the boil in a saucepan while stirring. Stir in the almond flakes, then remove from the stove and stir in the milk. Let cool down.

Preheat the oven to 200 ° C (convection: 175 ° C). Grease a drip pan in the oven and dust with flour.

Mix 4,300 g butter, 250 g sugar and a pinch of salt until creamy. Stir in the eggs one at a time, alternating with 4-5 tablespoons of flour. Mix the remaining flour and baking powder with the grated lemon zest and add to the fat and egg mixture along with lemon juice and sour cream. Mix everything into a smooth dough.

Pour the dough into the prepared drip pan and smooth it out. Spread the apricot halves on top and sprinkle with the bee sting mixture (if possible, not too much on the fruit). Bake in the preheated oven for about 30 minutes, possibly cover the last few minutes with aluminum foil.

Take the cake out of the oven and let it cool down. Serve dusted with powdered sugar.

Whipped cream tastes good with it.