Cool the eggs in fridge beforehand and then separate yolks from whites. Grind or whip the yolks with sugar until white.
Add the jam and Madeira wine into the whipped egg, don’t stop whipping. Madeira can be substituted with rum or good brandy. Add the semolina. Set aside to sit a little so the semolina can swell.
Whip the whites until elastic, and then add to the rest of the ingredients. Carefully stir so the pastry won’t lose its airy properties.
Chop the half of nuts, add them to the pastry; stir well. Whatever nuts can be used, it all depends on individual preferences.
Brush the baking pan with butter; put the pastry in here, dust with remaining nuts and sugar.
Set the baking pan to oven preheated to 180C for 30-40 mins. Serve cooled.