• Depending on the season, core the apricot or plums, cut in half and set aside for the time being. Grease a baking pan well with butter, sprinkle the bottom and side walls with flour and breadcrumbs.
• Mix all ingredients such as butter, sugar, flour, eggs, baking powder, vanilla sugar and some rum with the juice of half a lemon and a pinch of salt to form a smooth dough. Let it rest for a few minutes, pour it into the mold and smooth it out.
• Lightly press the halved fruit with the outside down into the dough - should also remain visible in the finished cake. Bake in the preheated oven at around 180 ° for around 50 minutes (knitting needle test). Let cool down and sprinkle lightly with icing sugar at the end. The stated quantities are sufficient for about 8 servings, served as a dessert with whipped cream.

Apricots, apricots (Prumus aramenica) -------

• Belonging to the rose family, apricots were grown in China thousands of years ago. They came to the Lake Constance and Danube region via Roman legionaries. Cultivated in sunny locations, they are now one of the local fruit varieties.

Plums and plums --------------------------

• Also belonging to the rose family, plums and plums are not easy to distinguish. Plums tend to be round and have a fruity seam, whereas plums are elongated, smaller and firmer, and ripen later.