Preheat your oven to 180°C (356°F).

Line an 18 cm casserole dish with baking paper. Lightly grease it with oil or butter, then dust with flour to prevent sticking.

In a bowl, beat together the eggs, sugar, and vanilla sugar until the sugar is fully dissolved and the mixture is light.

Stir in the milk and vegetable oil until well combined.

Gradually add the flour and baking powder to the mixture, stirring until smooth and lump-free.

Pour half of the batter into the prepared dish and spread it evenly.

Bake in the preheated oven for 15 minutes.

Remove the dish from the oven and spread a generous layer of apricot jam over the partially baked cake.

Gently spoon the remaining batter over the jam layer, ensuring the jam is fully covered.

Return the dish to the oven and bake for an additional 15-20 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.

Let the cake cool completely in the dish.

Once cooled, spread a thin layer of apricot jam on top for added flavor.

Optionally, sprinkle with chopped peanuts or your preferred decorations.