Ingredients:

Dough:

• All Purpose Flour (8) oz
• Powder sugar (2.5) oz
• Butter unsalted (5.5) oz
• Egg yolks (3)
• Lemon zest (1/2) lemon
• Baking powder (1/2) teaspoon
• Preserve/jam (16) oz

Top Layer/Meringue:

• Egg whites (4)
• Sugar granulated (6.30) oz
• Ground walnuts (6.35) oz

Method:

1. Blend the flour, sugar, softened butter
2. Add yolks, work the dough
3. Roll the dough on a floured wood block
4. Line baking pan with parchment paper
5. Grease the paper with butter, sprinkle little flour
6. Place the dough in the baking pan
7. Spread evenly and press
8. Bake in preheated oven (355 F) (10) minutes
9. Remove from oven and spread jam over the pre-baked dough
10. Beat the egg whites until stiff
11. Beat the sugar into egg white foam
12. Mix in the walnuts
13. Spread walnut foam over the jam
14. Bake for about (18) minutes (depends on oven)
15. The surface should have light brown color

         Notes:

• Size of the baking pan: 12” x 9” x 2”
• When the dough starts to crumble during the rolling, just place the pieces in the baking pan, press with your fingers down and mend it together at the seams
• When whipping the egg whites, add sugar at the end, when almost done (I added sugar at the beginning and my egg whites stayed liquid)
• The jam selection is entirely your choice. I used apricot on half and strawberry rhubarb on the second half

This recipe was shared by our interviewee, Ms. Darinka alias #cookingbakingdanda