3/4 lb. sweet butter
4 c. flour
1/2 pt. sweet cream
1/2 tsp. salt
2 sm. yeast
4 egg yolks

Blend butter with flour and salt, as for pie dough. Dissolve yeast in cream, add 4 egg yolks and beat. Put this into the flour mixture and divide into 3 portions. Place in refrigerator for 1 hour. Then take one portion of dough and roll out to fit 12"x14"x2" pan. Spread with 3/4 pound nuts and 1 cup sugar. Roll second dough and place over first. Spread this one with apricot filling or preserves. Roll third portion and place over second. Put in refrigerator for 1 hour, then let set out for 1 hour. Bake for 1 hour at 350 degrees. Let cool for 1 hour. Beat 4 egg whites, add 8 tablespoons sugar and beat like pie meringue. Put over the torte. Sprinkle with 1/4 pound nuts. Bake only long enough to dry meringue.

APRICOT FILLING:

10 oz. apricots
1 c. sugar

Boil and mash.