Mix the sour cream with vanilla sugar, egg yolks, lemon, flour and cream. Lightly beat egg whites with sugar, but do not beat too hard. Fold into the sour cream mixture.
Pour the mixture into a hot pan with butter and bake in a preheated oven at 160 °C for about 15 minutes.
Finally, turn over, tear on the stove with two forks, sprinkle with sugar and caramelize a little.
Arrange on warmed plates and serve with the apricot roaster.
For the apricot roast, boil water with sugar.
Mix in the halved, pitted apricots and stir in citric acid. Bring to the boil again, blend and strain.
Mix a few quartered apricots with the pulp.
Arrange the Schmarren with the apricot roast and serve.
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