Tita’s Hungarian Tort
1 package dry yeast
1/4 cup warm water
1 1/3 softened butter or margarine
3 1/2 cup all purpose or self rising flour
4 egg yolks
1/2 cup sour cream
1 1/2 cup chopped walnuts
3/4 cup sugar
1 tsp cinnamon
1 cup (12 oz. jar) apricot preserve
Soften yeast in water. Combine butter flour in large mixing bowl, blending at low speed until mixture resembles course crumbs. Add egg yolks, sour cream and yeast blend at low speed until a dough forms. Shape into a ball. Divide into 3 portions. Roll each portion into triangles. Place one rectangle dough on greased 13 x 9 inch pan. Combine walnuts, sugar, and cinnamon. Sprinkle over dough in pan. Top with the second rectangle dough, spread with preserves and top with reaming dough. Bake at 350 degrees for 30 to 35 min. Cover with merengue when its done.
For Merengue: Beat 4 egg whites until soft peak forms, add 1/2 cup of sugar sprinkle with 1/4 cup walnuts bake for another 15 min. until golden brown.