12 oz. box dried apricots
Grated rind and juice of 1 lemon
2 c. sifted confectioners' sugar
1/3 c. sugar
3/4 c. heavy cream, whipped
Toasted almond slices
2 c. water
1 c. butter
4 eggs, separated
3 doz. lady fingers

Stew apricots in water until water evaporates. Put through sieve - cool. Cream butter. Add confectioners' sugar and beat until very light. Add egg yolks, one at a time and beat. Beat in fruit pulp, rind and juice. Beat whites until stiff and gradually beat in sugar. Fold whites into apricot mixture.

Line loaf pan with lady fingers with flat side in. Cut off if above pan. Put in mixture (after folding in whipped cream) half filling the pan and top with lady fingers. Put in other half and top with lady fingers. Garnish with almonds. Chill. Cut in 1 1/4 inch slices to serve.