|Castor sugar||4 Ounce|
|Plain flour||4 Ounce|
|Mixed spice||1 Teaspoon|
|Stewed apple||1⁄2 Pint, well drained|
Roll out pastry, line greased 7 in. x 11 in. tin, bake in moderately hot oven Mark 5, 375°F., 15 minutes; cool.
Spread with jam.
Beat egg-whites until stiff, gradually beat in sugar.
Lightly fold in cake crumbs, cocoa, peanuts; flavour with vanilla.
Spread over raspberry jam, brush with water.
Bake in moderate oven, Mark 4, 350°F., approximately 25 minutes.
Cut into slices.