2 pkgs. dry yeast
Pinch of salt
4 egg yolks
4 c. flour
1 c. sugar
3 sm. jars of apricot preserves
4 egg whites
1/4 c. milk
3 sticks of butter
1/3 c. heavy cream
4 c. ground walnuts
1 tbsp. cinnamon
8 tbsp. sugar

Add yeast to warmed milk, sprinkle with pinch of salt and set aside. Cream butter. Add egg yolks, heavy cream, then yeast mix. Mix well. Add flour to make soft dough. Divide dough into 3 equal parts. Set aside for 5 minutes.

Roll first piece of dough between waxed paper so that it is long enough to fit a rectangular cookie sheet that has sides. Use scraps of dough to fill corners of cookie sheet. On top of this first layer of dough, place the walnut, sugar and cinnamon mix. Roll out the second ball of dough and place this on top of the walnut mix. Spread the apricot preserves on top of the second layer of dough. Roll out the third ball of dough and place that on top of the apricots.

Bake at 350 degrees for 45 minutes. Remove from oven after 45 minutes and set aside. Beat egg whites with 8 tablespoons sugar until stiff. Spread on top of baked torte and then sprinkle with some of nut mix. Bake again at 350 degrees for 15 minutes. Cut into small squares while warm, but do not remove from pan until cool.