Damasco Pudding Cake

Cream Filling

Line the baking form with wax paper and reserve

In a saucepan, cook the apricots over high heat with one-third cup of sugar and water, stirring until the sugar dissolves

Lower the heat and cook until the liquid is almost dry

Let it cool and chop the apricots

Melt 6 tablespoons of cornstarch in another saucepan with the remaining sugar, milk, and eggs

Cook over high heat, stirring until thickened

Let it cool, covered with plastic wrap

Add the chopped apricots and mix well

Pudding Cake

In a bowl, combine the milk and rum

Dip the biscuits in the syrup and arrange them in the baking form in a horizontal direction

Spread one-third of the cream filling over the biscuits

Alternate two more layers of biscuits and cream filling, ending with the biscuits

Let it chill in the refrigerator for about 6 hours

Unmold and remove the wax paper

Decorate with strips of dried Turkish apricots.