Filling and decoration:
14 oz. apricot puree
1 1/4 -1 3/4 c. whipping cream
1 3/4 oz. chopped walnuts
14 oz. canned apricot halves

Grease and flour a round baking dish,
capacity 8 - 10 cups. Heat the oven to 400F.

Beat the eggs until foamy, add sugar and
continue beating until the batter is light and porous.
Mix the flours and sift it straight into the batter.
Stir gently, so that everything is well blended,
but not too much or the batter will "fall together".
Pour in the dish. Bake for about 50 minutes.
Leave the cake in the dish for about 5 minutes,
then gently unmold onto lightly sugared baking sheet
and allow to cool under the dish.
When cold, split the cake in 3 - 4 layers,
depending on how high the dish was.

Beat 2/3 of the cream until foamy and mix with chopped walnuts.
Put the layers together with a layer of apricot puree
on the first layer, walnut cream on the second layer, and so on.
Then you can leave the cake in the fridge overnight
or at least for 3 hours anyway, so that it becomes juicy
from the filling - but it will sink slightly together

Beat remaining cream and spread it around the sides of the cake.
Cover the surface with drained apricot halves.
Serve and enjoy!