125g of all-purpose flour 150g of sugar 25g of icing sugar 5 eggs A pinch of powdered vanilla 50g of butter 4 apricots cut into halves 70g of Mallorcan sobrasada

Make some individual bun cases with silver paper, using the bottom of a glass as a mould. Grease each one with the melted butter and sprinkle a little flour around the inside. Beat the egg yolks with 125g of sugar and the vanilla until the mixture doubles in volume. Whip the egg whites until stiff and then mix the whites with the yolks. Gradually add the flour while mixing with a spatula. Place the bun cases on a baking tray and fill them until they are half full. Place half an apricot, a bit of sobrasada and a little sugar on top of each one. Bake in a pre-heated oven at 180°C for about 20 minutes. Take the buns out of the oven once cooked and remove the silver paper.

Lay the buns on a plate and sprinkle them with icing sugar. Decorate with puréed fruit or a strip of sobrasada with honey.