Apricot Stain

Beat the eggs with sugar, vanilla sugar, lemon zest and oil until frothy. Mix flour with baking powder. Add yogurt and flour mixture. Stir for about 5 minutes. Place on a baking tray lined with baking paper and cover with the well-drained apricot halves. Bake in a preheated oven at 180 degrees top / bottom heat for about 35 minutes. I cover the cake with apricot jam when it is warm. To do this, heat about 100 grams of jam until it is liquid and distribute it evenly with a tablespoon. A little tip: I always take a normal yoghurt, low-calorie yoghurt is too runny, so the apricots drink completely in the batter and lie on the bottom.