20 g all-purpose flour
50 g sugar
60 g liver
25 g walnuts
50 g dried apricots
Whip egg white into a foam, gradually add sugar, then carefully fold in egg yolk and flour. Bake in a mold or on a baking sheet. Make puree with dried apricots and 40 g of sugar, cool it and mix with liver rubbed through a sieve.
Cut cooled spongecake into 3 layers, evenly spread apricot mixture on all layers and put them together. Sprinkle with finely chopped toasted walnuts.
Serve with milk, cream, hot chocolate, coffee, teat, or juices.