Simple Orange Cream Cake

Combine 200 ml (approximately 3/4 cups) of orange juice with 2 tablespoons of apricot jam.

Mix 1/8 liter (approximately 1/2 cup) of orange juice with pudding package until smooth, Combine the rest of orange juice with sugar and bring to a boil. Remove from heat and add pudding mixture, bring to a boil again and simmer for 3 minutes, stirring. Cool completely and spread on pie crust.

Whip cream with vanilla sugar until stiff and spread on orange pudding.

Dip ladyfingers into apricot and orange mixture, place decoratively on top of cake.