INGREDIENTS
For the dough:
5 eggs
4 tablespoons sugar
2 tablespoons boiling water
2 tablespoons oil
2 tablespoons finely ground walnuts
5 tablespoons flour
1/2 pack baking powder
200 g apricot jam
For the cream:
1 large can (900 g) peaches
500 ml Milk
3 packs of vanilla flavored pudding powder
1 pack of vanilla sugar
250 ml canned peach juice
3 tbsp sugar
250 g butter
3 tbsp powdered sugar
2 cups whipped cream with 40% fat content
2 tbsp rum
PREPARATION
Beat the eggs and sugar until fluffy. Gradually add water and oil and stir until a thick foam forms. Mix flour and baking powder, sieve through a sieve, add ground nuts and mix everything together well. Then fold this mixture into the egg foam using a spatula.
Spray a large baking tray with high sides with oil spray and line with baking paper. Place the dough on the baking paper and smooth it out with the spatula.
Bake at 180 °C for about 15 minutes. After baking, let cool slightly and then spread with apricot jam. If the jam is too thick, thin it with rum or the juice from the can.
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