1 pkg. dry yeast
1/4 c. warm water
1 1/3 c. softened butter
3 1/2 c. flour
4 eggs, separated
1/2 c. sour cream
1 1/2 c. chopped walnuts
3/4 c. sugar
1 tsp. cinnamon
1 c. apricot preserves

MERINGUE TOPPING:

Beat 4 egg whites until soft peaks form. Gradually add 1/2 cup sugar and continue beating until meringue stands in stiff peaks.

Dissolve yeast in water. Mix butter and flour until mixture looks like crumbs. Add egg yolks, sour cream and yeast. Blend at low speed until a dough forms. Shape into a ball and divide into 3 portions. Roll out each portion of dough on floured surface to 9 x 13 inch rectangle. Place 1 rectangle in greased 9 x 13 inch pan.

Combine walnuts, sugar and cinnamon. Sprinkle over first layer of dough in pan. Top with second rectangle and spread with preserves. Top with 3rd layer of dough. Bake for 50-55 minutes. Cover with Meringue Topping. Spread meringue over cake and sprinkle with 1/4 cup chopped walnuts. Continue baking for 15 minutes or until golden brown. Cool completely and cut into squares.