Apricot Pecan Cake

Preheat oven to 350ºF.
In a large mixing bowl beat egg yolks with 1½ cups sugar until light lemon-colored.
Add nuts, biscuit crumbs and lemon rind.
In another bowl beat egg whites until dry and fold into nut batter.
Grease two 9-inch cake pans lightly, line them with wax paper and grease and flour the wax paper. Pour batter into pans and let stand 5 minutes.
Bake in a preheated oven for 25 minutes or until toothpick inserted in center comes out clean.
Remove pans from oven and let stand for 5 minutes. Remove from pans and cool on racks.
In a large mixing bowl, whip cream until stiff. Beat in ¼ cup sugar gradually; add vanilla and beat.
Spread jam on top of one layer cake. Place second layer cake on top. Cover sides and top of cake with whipped cream. Sprinkle with additional nuts, if desired.

Posted in Cakes