How to prepare Mabrousheh with grape jam without butter or obesity in an easy and quick way

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How to prepare Mabrousheh with grape jam without butter or obesity in an easy and quick way.
6 eggs.
2 cups of sugar (or less).
4 packets of vanilla.
pinch of salt
6 teaspoons baking powder.
8 cups sifted flour.
Filling: grape jam.
For Chinese anointing: Tahini.
1) Mix the dry ingredients together (flour, baking powder, pinch of salt), and set aside.
2) Mix eggs with vanilla and sugar well to dissolve the sugar completely.
You can add lemon or orange zest, with or without vanilla.
* You can use a stand mixer or an electric mixer instead of a hand mixer.
3) Add the oil with continuous stirring, then add the dry ingredients gradually and knead by hand to get a cohesive dough.
* The difference between the grilled cake and the cake: The grilled cake has no liquids, and for this reason, its result is crispy, like a biscuit.
As for the cake, there are liquids inside it, such as milk, which is why the result is soft.
4) After I prepared the dough: I divided it into three quarters, spreading it on the bottom of the tray, and a quarter on the face.
* You can keep the remaining quarter of the face by placing it in the freezer for half an hour.
* We need a large tray. Of course, the amount shown in the video is large. For this reason, you can use half the amount.
5) Grease the tray with tahini (the bottom with the edges), then spread three quarters of the amount of dough evenly.
* The thickness of the dough is according to your desire, you can use a smaller tray if you prefer it to be thick.
6) Filling: You can add any kind of jam you prefer (I added grape jam).
7) The texture of the jam for the borscht should be thick
It is not liquid, because if it is liquid, see that the dough absorbs it in the oven and the dough becomes soft.
6) Spread the grape jam evenly on the dough layer.
7) I sprinkled the remaining quarter of the dough
With a grater on the rough side without putting it in the freezer and without adding extra flour to it.
8) Sprinkle the dough to cover the jam layer completely
To prevent the jam from burning in the oven, I put it in the oven at 180 degrees for half an hour or until the edges browned, then I left it to cool down a bit, then I cut it and served it.
*{Instead of using a grater to grate the remaining dough, you can add flour approximately (a cup and a half or less) added gradually to a quarter of the dough with kneading to get a crumbly sandy dough), and distribute it on the jam layer to cover it completely, then press the dough lightly to hold together so as not to disturb during cutting.