Felii olandeze with apricot jam

Name: Felii olandeze with apricot jam
Ingredients: 5 egg yolks; 120 g sugar; 300 g flour; 150 g lard; 1 packet of baking powder; 1 teaspoon rum essence or vanilla extract; 250 g apricot jam; 250 g sugar; 250 g ground walnuts; 5 egg whites; 1 pinch of salt

Dessert - Felii olandeze with apricot jam by Monalisa M. - Recipia

Felii olandeze, a Romanian bar cake with apricot jam: a crumbly lard dough, apricot jam and walnut meringue, cut in the tin once it has cooled. The walnut meringue browns on top, and the cake holds up well on the road or at a picnic. I keep the apricot jam fairly thick, the kind that doesn't run off the spoon. Preparation: 30 minutes. Cooking: 25 minutes. Total time: 55 minutes. Servings: 16. About 410 kcal and 6 g protein per serving.

Ingredients

5 egg yolks
120 g sugar
300 g flour
150 g lard
1 packet of baking powder
1 teaspoon rum essence or vanilla extract
250 g apricot jam
250 g sugar
250 g ground walnuts
5 egg whites
1 pinch of salt

Preparation

1. I use a 35 x 30 cm tin, which I think is about my age, and line it with baking paper. 2. Heat the oven to 180°C. 3. Rub the egg yolks with 120 g sugar and 150 g lard until the sugar dissolves. 4. Add 1 teaspoon rum essence or vanilla extract, then the 300 g flour mixed beforehand with 1 packet of baking powder. 5. The dough comes out crumbly and soft. 6. Put the dough in the tin and, with your hands or the back of a spoon, spread it over the whole surface. Prick the dough here and there with a fork. 7. Spread 250 g apricot jam over the dough in an even layer. 8. Beat 5 egg whites with 250 g sugar and 1 pinch of salt until they form a stiff foam, then add 250 g ground walnuts. 9. Spoon the meringue over the jam and level it. 10. Put the tin in the oven heated to 180°C and leave it for 20-25 minutes, until the meringue browns. 11. Let the cake cool, then cut it in the tin.

Notes

The walnuts must be fresh, because an old one leaves a bitter taste in the meringue. If you grind them yourself, make them as fine as possible so they stick well to the egg whites. In a smaller tin the dough sits thicker and needs a few extra minutes. If the meringue browns too fast, lower the tin by one level. The rum essence contains alcohol and is used undiluted; for the alcohol-free version use 1 teaspoon vanilla extract. The cake keeps up to 3 days in the fridge, covered, and should only be cut when it is completely cold, otherwise the meringue breaks. For slices of about 9 x 7.5 cm you get 16 pieces from the 35 x 30 cm tin. Contains gluten, eggs and nuts. Serve with black tea or a cup of coffee at the afternoon break.

Frequently asked questions

What jam can I use instead of apricot?

Any thick jam works, such as plum or sour cherry, in the same amount of 250 g.

What if the egg whites won't whip up stiff?

Whip the egg whites in a clean, dry bowl, with no trace of yolk, because fat stops them from firming up. Then add the 250 g sugar gradually, until the foam stays stiff.

Can I use butter instead of lard?

You can, in the same amount of 150 g soft butter at room temperature, but the taste of the cake changes.

Can I make it with hazelnuts instead of walnuts?

Yes, with 250 g ground hazelnuts in the same amount, added over the egg whites just like the walnuts.