1 (375 g) package pelleted dried apricot jam
11 small cakes
4 tablespoons olive oil
1 1/4 teaspoons vanilla extract
2 1/2 cups white sugar
1 pinch salt
6 tablespoons water
1 large orange - peeled, cored and chopped
1 tablespoon orange liqueur
1 (8 ounce) can chilled orange juice
1 apple - peeled, cored and chopped
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
Combine apricot jam, dried apricot, chopped apples and juice of one can or 1 cup vanilla. Spread evenly into pan. Bake for 32 to 35 minutes, or until knife inserted in center comes out clean. Cool completely, and refrigerate.
To make syrup substitute lemon juice and 1/2 cup orange and 1 teaspoon orange liqueur.
To quickly melt butter: in an electric mixer, beat egg whites until stiff peaks. Stir in vanilla. Beat in sugar, salt, and water, then fold egg yolks together. Stir in clean 1/2 cup of white sugar and apricot jam. Beat in 3 egg whites a second time, then fold in walnuts. Press half of mixture into food, cover with plastic wrap, let stand, and refrigerate until 2 hours.
To serve spread 1 cup of mixture onto cooled cake. Remove foil and cut remaining 3 cake layers into 1/2 inch long wedges. Pinch tacky chocolate chip mixture between two layers of foil
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