1 pkg. active dry yeast
2 tbsp. warm water
4 c. sifted unbleached all-purpose flour
1/4 c. sugar
2 to 4 tsp. salt
3 sticks butter, softened
1 (8 oz.) sour cream
4 egg yolks, beaten

FILLING:

1 1/2 c. ground walnuts
1/4 c. milk
1/4 c. sugar
1/4 tsp. vanilla
2/3 c. each: seedless red raspberry and apricot preserves
1 lightly beaten egg white

The day before, start bread. Dissolve yeast in warm water. Measure flour into large bowl. Blend in sugar and salt. Add butter and cut in with pastry blender until like small peas. Make a well and add yeast, sour cream and egg yolks; stir gently together; then stir into dry ingredients until well mixed. Turn onto lightly floured board and knead until smooth. Divide into fourths. Place each part in a plastic bag overnight.

The next day, prepare nut filling. In saucepan, combine nuts, milk and sugar. Heat and stir until well blended and hot enough. Mixture is very thick. Remove from heat. Add vanilla.

Remove dough from refrigerator 30 minutes before use. This is essential. Cut each ball of dough in half. On lightly floured board, roll one piece to 12 inches long and almost 3 1/2 inches wide. Place in 12 1/4 x 4 1/2 inch pan. Top with half of the raspberry preserves, spreading to within 1/2 inch of sides of dough. Roll out second piece of dough and place atop raspberry preserves. using half of nut filling, pat atop dough with fingers, to within 1/3 inch of edges of dough. Roll out third piece and place atop nut filling. Spread with half of apricot filling. Roll out fourth piece of dough and place atop apricot filling.

Cover pan and place in warm place to rise. Set timer for 1 1/2 hours. Repeat with remaining ingredients to make second torte. Time separately. (If first torte is allowed to rise until second one is ready, first may be over-rise and may fall after baking.)