6 eggs, whole
1/2 tsp. salt
4 1/2 c. powdered sugar
3 c. chopped, skinned tart apples
3 c. coarsely chopped pecans
3 tsp. vanilla extract
12 tsp. flour mixed with 1/2 tsp. baking powder
1/2 lb. apricot jam
3 c. sliced tart apples
3 c. whipped cream, lightly flavored with 3 tsp. almond flavoring & 3 tbsp. confectioners' sugar

MERINGUE:

3 egg whites, beaten to soft peaks
1 c. powdered sugar
1/4 c. granulated sugar

Beat whole eggs with salt until light and fluffy; gradually add powdered sugar and continue beating until stiff. Fold in apples and nuts with rubber spatula. Add vanilla, flour and baking powder; pour into 3 well greased baking pans (8" x 12" x 3" deep, minimum). Sprinkle top with granulated sugar and bake at 325 degrees for 45 minutes until crusty and light brown.

During the baking, open the door once or twice and prick with fork to allow steam to escape. Allow to get cold in the pan overnight. Turn out. Take one layer, place on jelly roll pan. Strain apricot jam and brush top of layer with a little of the jam. Cover the top, overlapping with thin slices of peeled apple. Sprinkle with a little sugar and hold under broiler to singe edges of apples. Remove, cool and glaze with rest of apricot jam. Sandwich 3 layers with whipped cream, reshape and stick around the edge with meringue.

MERINGUE: Beat 3 egg whites to soft peaks, gradually add powdered sugar and continue beating until stiff. Fill into pastry bag with a large plain tube about the size of a quarter. Line a jelly roll pan with waxed paper and pipe small egg shapes. Sprinkle top with granulated sugar and bake at 325 degrees for 1/2 hour or until firm to touch. Remove. Pour a little cold water underneath paper and loosen with spatula. Put rest of whipped cream in pastry bag; use small star tube, pipe rosettes of whipped cream around edge of cake and stick meringues around the sides.