Start by heating the oven to 175°C. Grease an 8 inch round cake pan, then place parchment paper on the bottom. The parchment makes it much easier to lift the cake out after it has cooled.

Add the finely crushed saltine crackers to a mixing bowl. Stir in the chopped pecans, cinnamon, and salt. Give everything a good mix so the pecans and seasonings are spread evenly through the crushed crackers.

Put the egg yolks and granulated sugar into another bowl. Beat them until the mixture looks pale and creamy. Add the vanilla extract and mix again until it is fully blended.

Add the cracker mixture little by little to the egg yolk mixture. Fold it gently until everything comes together into a thick, even batter. Take care not to mix it too much, as gentle mixing helps keep the cake light.

Beat the egg whites in a clean bowl until soft peaks form. Add the whipped egg whites to the batter in two or three batches. Fold gently using a spatula, taking care not to knock out too much of the air.

Pour the batter into the prepared cake pan and smooth the top. Place it in the oven and bake for 28 to 30 minutes. The center should feel set, and a toothpick inserted into the middle should come out mostly clean. Let the cake cool completely before adding the topping.

Beat the heavy whipping cream and powdered sugar in a chilled bowl until firm peaks form. Spread the whipped cream evenly over the completely cooled cake, smoothing the top gently. Spoon the apricot jam over the cream and spread it carefully across the surface so the jam covers the top nicely. Chill the cake for 30 to 60 minutes, then slice and serve.