Linzer Meringue Cake (Linzer Teszta)

• 3 cups flour
• 1 teaspoon baking powder
• 2 tablespoons sugar
• 14 lb butter, chilled
• 14 lb shortening, chilled
• 1 13 cups you favorite jam, I like apricot, raspberry (or lekvar*) or 1 13 cups plums
• 5 eggs, separated
• 1 teaspoon vanilla extract
• 6 tablespoons sour cream
• 1 cup sugar
• 12 cup ground walnuts

1. Sift first three ingredients together.
2. Cut in the butter and shortening to the flour mixture.
3. In a separate bowl, mix together the egg yolks, vanilla, and sour cream
4. Add this mixture to the flour and butter mixture.
5. Cover and refrigerate for 1 hour.
6. Preheat oven to 350F.
7. On a floured surface, roll the chilled dough out to fit the bottom of a 11" x 15" x 1" baking pan (you may need to trim the edges but try not to make the dough too thin).
8. Bake for 30 minutes.
9. White cake is baking, beat, in a very clean bowl, the egg whites until stiff peaks form on the tips of the beaters, gradually adding the sugar while beating.
10. Remove cake from oven and immediately spread with meringue.
11. Sprinkle with walnuts and return to oven for about 15 minutes or until meringue is lightly browned (watch this very closely so it won't burn).
12. Serve warm, room temp, or, my favorite, chilled.
13. *lekvar is a European fruit jam that is thicker than American jams and has more of a texture like fruit butter.

flour, baking powder, sugar, butter, shortening, favorite, eggs, vanilla, sour cream, sugar, ground walnuts

Taken from www.food.com/recipe/linzer-meringue-cake-linzer-teszta-437034 (may not work)