A simple but delicious cake recipe:
For the dough, grate the brown bread and soak it in 250ml of apricot juice. Put the apricots on kitchen roll. Finely crumble the chocolate. Roast oat flakes in a frying pan without fat until light. Beat egg yolks with powdered sugar, cinnamon and cloves until creamy. Add oil in a thin stream and lemon zest. Mix the sifted oats, flour, baking powder and chocolate in a baking bowl and stir into the egg mixture. Add the bread and fold in as well. Whip the egg whites until very stiff and fold them in.
Butter a cake springform pan (26 cm), pour in the batter and smooth it out and spread the apricots evenly on top, pressing the fruit about 1 cm deep into the batter. Pre-bake in the heated kitchen oven at 175 °C on the lowest rack for about half an hour.
In the meantime, for the topping, stir together the sugar, oil, honey and milk and heat, then fold in the oatmeal. Cool.
Now spread on the pre-baked cake (this is best done with a fork). Bake for another 20 min, after 10 min cover the surface with aluminum foil. Cool the cake in the pan for 15 min. Using a pointed kitchen knife, carefully loosen the edge leisurely, then mold onto a cooling rack and cool completely. It is best to cut the cake one day later and sprinkle with powdered sugar.