PREPARATION:
Sift flour and mix with baking powder. Separate the whites from the yolks and place them in a deep bowl. In another deep bowl, put egg yolk, butter, sugar, milk, grated lemon peel and a couple of spoons of flour and mix. Add the rest of the flour and mix. You will get a thick, somewhat sticky dough, and there is no need to add more flour so that the crust is not hard afterwards.
Cover the baking mold with baking paper. My mold is 26 cm in size, it can be bigger, but never smaller so that the crust is not thick, because it will grow a little more during baking. Pour the dough into the mold, on baking paper, spread it with a wet spoon and pat
it down nicely. Place in the oven on the upper rack to bake for 10 minutes at 180 degrees, just to catch the crust.
During this time, heat the apricot jam if it is thick, so that it is easier to distribute on the crust. Beat the egg whites until stiff, adding lemon juice and sugar. Beat for about 5 minutes at the highest speed.
Take out the half-baked crust, spread the jam over it, sprinkle it with more than half of the ground walnuts, and then spread the nuts on top of that by placing them in piles and not all at once, because otherwise, when spreading, the ground nuts would “lift” the jam. So, apply it evenly and then tap it with a spoon to get a tousled look. Then sprinkle with the rest of the ground walnuts.
Reduce the baking temperature to 120 degrees (my oven is quite strong, with a fan) and return the cake to finish baking, that is, to let the cake slowly dry, for another 20-30 minutes. It is ready when the snails and nuts turn a golden color.
Leave the cake to cool in the open oven. It can be served warm, it’s even tastier that way, or wait for it to cool, it cuts better
This is one of those simple, cheap cakes for every day for which you probably always have all the ingredients at home. The original recipe does not include walnuts, but the cake still tastes much better with them
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