Apricot cake without eggs

A delicious, quickly homemade, dessert for the summer. This cake can be baked with plums, cherries or other fruits instead of apricots.
With organic fruits and a purchased organic puff pastry , unfortunately with some egg substances, diameter ca.35cm (round), as well as the icing without egg, the cake has a quality of 55% (quality: in the sense of how healthy is the food for us people who are not allergic to it).
-1 kg pit fruits
-Place rolled-out dough with baking paper on baking tray, prick with fork
-spread grated organic almonds on the dough base
-if needed, sprinkle half a packet of bourbon vanilla sugar on it
-Arrange fruits like roof tiles
-Sprinkle fruits with 1 – 2 tablespoons of organic whole cane sugar jacutinga (if fruits are sour
-Place in oven preheated to 220 degrees Celsius, on the lowest shelf.
-Bake for 15 minutes, pour the glaze over the top.
-bake for another 30 minutes (total baking time is 45 minutes).
as desired, serve while still warm.

For the glaze, mix the following ingredients:
-200- 250 ml Sojacuisine Provamel (from drugstore/reform store) or cream
-eventually 1 1/2 packets bourbon vanilla sugar
-3 full tablespoons organic whole cane sugar Jacutinga
-1 teaspoon cornstarch (i.e.: Maizena)

With organic fruits, the icing without egg and the following homemade spelt dough, the cake has a quality of: 70%.

With spelt shortbread:
200 g spelt white flour
50 g (if possible) freshly ground whole spelt flour (otherwise 250 g white spelt flour)
rub with 125 g organic butter or margarine (vegan)
Add 100 g of whole cane sugar and
approx. 50 ml Sojacuisine Provamel or cream
Add 1 pinch of salt and briefly work into a dough (if necessary, chill for a while).
roll out the dough or flatten by hand on a round cut baking paper.
Place the dough on the baking paper in the baking tray, prick with a fork and bake only the bottom of the dough for 15 minutes at 220 degrees on the lowest rack.
Then remove the dough base and sprinkle with a thin layer of grated almonds. Spread fruit on top in a crescent shape.
Bake for 10 minutes, pour glaze over top and bake again for about 10 minutes until crisp.

For comparison, a ready-made fruitcake from the supermarket has an average quality of 10%.