|Sugar||1 Cup (16 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs), sifted|
|Cornstarch||2⁄3 Cup (10.67 tbs)|
|Dried apricots||11 Ounce (1 Package)|
|Dark corn syrup||3⁄4 Cup (12 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Chopped almonds/Walnuts||1⁄2 Cup (8 tbs)|
Beat eggs in large mixing bowl until fluffy.
Gradually add 2/3 cup sugar and salt, beating until mixture doubles in bulk and mounds slightly when dropped from spoon.
Sift flour and 1/2 cup cornstarch over egg mixture; fold in.
Pour into 2 greased and floured 9-inch layer-cake pans.
Bake in preheated moderate oven (350°F.) for about 25 minutes, until top springs back when lightly touched.
Remove from pan.
Cool completely on a rack; then cut each cake into 2 layers with a sharp thin knife.
Put apricots in saucepan, cover with water, and bring to a boil.
Simmer, uncovered, for 30 minutes, stirring occasionally.
Add 1/2 cup corn syrup and remaining V3 cup sugar; stir until sugar is melted.
Puree mixture, using an electric blender or a strainer.
Reserve 3/4 cup.
Stack cake layers, using all but 3/4 cup puree as filling; use about 1/2 cup between each layer.
Blend remaining 2 tablespoons cornstarch and water in saucepan.
Stir in reserved 3/4 cup puree and remaining corn syrup.
Stirring constantly, bring to boil, and simmer for 1 minute.
Pour over cake.
Spread evenly over top and sides with spatula.
Cover sides with chopped nuts.
Serve with whipped cream, if desired.
Makes 8 servings.