Prepare the Oven and Dish: Preheat the oven to 180°C (356°F).

Line an 18 cm casserole dish with baking paper. Grease it lightly with oil or butter and dust it with flour to prevent sticking.

Mix Wet Ingredients: In a mixing bowl, combine the eggs, sugar, and vanilla sugar. Beat well until the sugar has completely dissolved and the mixture is light.

Add Liquids: Stir in the milk and vegetable oil into the egg mixture until thoroughly combined.

Incorporate Dry Ingredients: Gradually add the wheat flour and baking powder, mixing steadily to ensure the batter is smooth and free of lumps.

First Bake: Pour half of the batter into the prepared casserole dish, spreading it evenly.

Place in the preheated oven and bake for 15 minutes.

Add Jam Layer: After the initial 15 minutes, remove the dish from the oven.

Spread a generous layer of apricot jam evenly over the partially baked cake.

Second Bake: Spoon the remaining batter over the jam layer carefully, making sure to cover the jam entirely.

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

Cooling and Decorating: Remove the cake from the oven and let it cool completely in the dish.

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

Optionally, sprinkle chopped peanuts or your chosen decorations over the top.

Serve: Slice the cake and serve. Enjoy the tender texture, enriched with the sweet and tangy flavor of apricot jam.