Roast 2 cups filberts in oven, clean skins and grind and add 1/2 cup crumbs or 2 cups ground walnuts.

DOUGH:

12 eggs, separated

Take the 12 egg whites and add 1 3/4 cup sugar and beat until stiff and forms peaks. Fold in the filberts into this egg white mixture. Grease 2 (9") pans and divide the batter between the 2 pans and bake about 35 minutes in 350 degree oven until batter leaves the side of pans.

FILLING: In double boiler put 12 egg yolks with 1 cup sugar in 1/2 cup water, 2 tablespoons plain Knox gelatin. Blend together with spoon and add 2 cups milk and mix good again, then cook this in double boiler until it looks like a sauce. Cool. Add 2 teaspoons vanilla.

Whip 1 pint whipping cream. Fold yellow mixture into whipped cream and beat another minute.

In spring pan 4" high, arrange on bottom part only 1 layer of the cake and spread a little raspberry preserves then place the other layer of cake now put the other part of the spring pan around the cake and lock in place. Then pour the yellow over these layers. Tap on table a little to settle batter. Sprinkle ground filberts and refrigerate for 12 hours.