Recipe - Russian Torte

4 cup Ground walnuts
1 cup Sugar
2 teaspoon Cinnamon
2 cn Solo apricot filling
4 cup Flour
3 Stick butter
4 Beaten egg yolks
One fourth cup Milk
Three fourths cup Warm water
1 pack Dry yeast
4 Egg whites
8 tablespoon Sugar

Combine ground walnuts, 1 cup sugar and 2 teaspoon cinnamon and set aside.
Reserve Three fourths cup for topping. Cut butter into flour; add egg yolks, milk,
and yeast dissolved in warm water blending well. Line jelly roll pan with
foil. Roll out 1 part dough and line pan bottom. Spread nut mixture less
Three fourths cup over dough. Roll and spread 2 nd layer dough. Spread with apricot
filling. Roll and spread top dough. Bake at 350 degrees in oven for 35
minutes. Beat egg whites adding sugar until stiff. Immediately spread over
torte while still warm. Sprinkle with reserved Three fourths cup sugar/nut mixture.
Bake additional 10 minutes. Cut into squares.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini