1/4 c. warm milk
1 tbsp. yeast
4 eggs, separated
1 1/2 c. soft sweet butter
3 1/2 c. flour

Pour milk into mixing bowl. Add yeast and mix until dissolved. Add beaten egg yolks, butter, and flour; mix well.

Divide into 3 parts. The first part should be slightly larger than the other two. Roll out the heavier piece large enough to fit a 9 x 13 buttered pan and come up the sides. 1 c. sugar 1 tbsp. cinnamon 1/8 tsp. nutmeg 1 jar apricot jam 1 tbsp. apricot liqueur

Mix finely ground walnuts with one cup sugar, cinnamon, and nutmeg. Warm apricot jam with liqueur. Spread each layer of dough first with the warm jam, then a thick layer of the nut mixture. Top with the last layer of dough.

Press in the edges of the first layer that you have against the sides of the pan. Use a fork to press with. Bake at 350 degrees for thirty minutes. Let cool on a rack. 4 egg whites

Beat whites stiff. Add remaining cup of sugar gradually. Try to prevent pockets of air from forming under the meringue. Make sure to seal the edges of the meringue to the edge of the baking pan other wise it will shrink.

Bake 30 minutes more. If the meringue should puff up in spots, puncture the spots to release the air. Let cool and cut in squares.