Pecan-Apricot Torte

Too  Rustic for me.

This old fashioned Eastern European dessert  is airy, nutty and a bit dry (Even though it only baked for 29 min instead of the 35 stated in the recipe).  Very complicated with many steps: toasting, grinding, beat to "ribbon-like trail", sprinkling, rehydrating, slicing, dusting! Who am I,  Tinkerbelle?

I used Mediterranean (Turkey) dried apricots and Smuckers 18oz Apricot Preserves. HELP: The egg whites never form glossy stiff peaks but instead become fluffy clouds.  How long should I whip them? 

Serve with Whipped Cream or Vanilla Ice cream.

110 to Go!