• Lightly toast flaked almonds in a pan on the stove while watching, transfer to a plate and let cool for about 10 minutes.
• Preheat the oven to 170°C (top and bottom heat). Line the bottom of a springform pan (Ø 20 cm) with baking paper.
• Mix butter, sugar, salt, chia egg, flour and 150g toasted flaked almonds in a high-powered blender.
• Fold in the remaining almond flakes and set aside 220g for the cake base.
• Wrap the remaining dough for the base in plastic wrap and place in the freezer for about 10 minutes. Meanwhile, prepare the apricot and curd filling.

Filling:

• Cut apricots in half, remove seeds and cut into wedges.
• Mix tofu, powdered sugar, cornstarch and tonka bean vanilla sugar, lemon zest, linseed flour, cinnamon, turmeric powder and custard powder.
• Press the chilled shortcrust pastry evenly into the springform pan.
• Pour the curd filling over the cake base and top densely with apricot wedges.
• Rub the crumble over the top and spread it on the cake. Bake at 170°C for about 50-60 minutes.
• Cool it completely on a cooling rack, remove from the pan and serve sprinkled with powdered sugar.