13 oz. whole blanched almonds
6 egg yolks
1 tbsp. lemon zest
1 c. sugar
6 egg whites
1 tsp. cream of tartar
1/2 c. finely crushed vanilla wafers
1 1/2 c. whipping cream
2 (11 oz.) cans mandarin orange sections, drained
1/2 c. finely snipped figs
1/3 c. apricot preserves

In blender or food processor blend almonds until finely ground. Spread evenly in shallow baking pan. Bake in 350 degree oven until light brown, stirring twice. Set aside.

Grease three 8 x 8 x 2 inch baking pans. Line bottoms with wax paper; grease. In small bowl beat yolks and peel with electric mixer for 6 minutes. Gradually add 1/2 cup of sugar, 1 tablespoon at a time until sugar is nearly dissolved.

Wash beaters. In a large bowl beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add remaining sugar 1 tablespoon at a time, beating until stiff peaks form. Fold yolk mixture into beaten whites.

Combine almonds and wafer crumbs. Sprinkle 3/4 cup of nut mixture over eggs, fold in lightly. Repeat with remaining nut mixture, 3/4 cup at a time, folding in lightly. Turn into pans.

Bake at 350 degrees for 20 minutes (cakes will have a slight dip). Cool 10 minutes, using narrow spatula loosen from pans. Remove pans and wax paper. Cool on wire racks.

To assemble beat cream to stiff peaks. Using pastry tube fitted with large star tip, pipe 1 1/2 cups whipped cream in parallel lines, leaving space in between on bottom layer. Pipe around edges. Reserve 1/4 cup orange sections. Sprinkle half the remaining oranges and half the figs on top of cream. Top with next layer. Repeat piping process with remaining cream, oranges and figs. Top with final cake layer.

Melt preserves, spread some over cake. Arrange oranges, grapes, strawberries and or kiwi on top. Brush with preserves. Top with lemon twist. Chill 1 hour.

Serves 14.