Small desserts of cut-out sponge rounds sprinkled with wine or apricot juice, with an apricot in the middle and meringue piped around it, baked in a moderate oven until pale yellow. From Erken's Stor kokebok (1949), p. 521.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 521 (falt i det fri)
The recipe builds on an ordinary sponge cake and used both cooked and tinned apricots.
Cut out rounds
Cut round cakes from a plain sponge cake. They should be no thicker than a little over 1 cm.
Sprinkle and add apricot
Sprinkle the rounds with a little wine, or apricot juice if the apricots are tinned. Put an apricot in the middle of each.
Pipe meringue
Whisk the egg whites with the icing sugar into a meringue and pipe it around the apricot.
Bake
Place the dish in a not-too-hot oven (about 150–175 °C (345 °F)) until the meringue is pale yellow.
"Not too hot" oven is interpreted as about 150–175 °C (345 °F). The book does not say how the meringue is made; here it is taken to be egg white whisked with icing sugar.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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