|Shelled filberts||1⁄2 Pound, ground|
|Eggs||8 , separated|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Lemon rind||1⁄2 Teaspoon, grated|
|Lemon juice||1 Tablespoon|
|Tart apricot jam||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Reserve 2 tablespoons filberts.
Beat egg whites until stiff.
Beat egg yolks until thick and light, beating in sugar gradually.
Add bread crumbs, lemon rind, lemon juice and vanilla; fold in egg whites.
Spread batter in 2 greased and floured waxed paper-lined layer pans.
Bake at 325 degrees for 30 minutes.
Turn layers onto racks; cool.
Spread jam between layers and on top of torte.
Garnish top of torte with part of the whipped cream; frost side with remaining whipped cream.
Refrigerate until ready to serve.