Grandma Jela’s Cake

10 egg whites
300 g sugar
300 g ground hazelnuts (almonds, walnuts, or combination of them)
2 Tbsp flour

Beat egg whites and sugar with a mixer, and then gradually stir in by spoon ground nuts and sifted flour. Bake 2 sheets of cake in an oven pan in a preheated oven on 180°C for about 20 minutes, or 4-5 sheets in a round springform pan.

For the cream:

10 egg yolks
200 g sugar
60 g chocolate
250 g butter

Beat egg yolks with sugar. Put it in a double boiler with chocolate and melt it stirring until cream thickness. Beat butter, and then add it to the cooled egg yolk mass.

To assemble:

Cut each cake sheet in two parts, by it’s longer side. Divide cream into four parts. Take one layer of cake, spread over a thin layer of apricot jam and one part of cream. Continue for the rest of the cake sheets. When you spread the last part of cream, cover the whole cake.