4 eggs, separated
1 1/4 cups sugar
3 T. rum
2 cups hazelnuts, ground
1/2 tsp. unflavored gelatin
1 T. cold water
1 cup heavy cream
1/3 cup apricot jam

Preheat oven to 325F. degrees. Mix the yolks, sugar and rum together in a bowl. Beat the whites until stiff, pour into the yolk mixture, sprinkle the nuts on top and fold all together gently. Pout the mixture into a 10" spring form pan with bottom, but not sides buttered. Bake for about 30 to 40 minutes or until golden brown and baked through. Let cool and then split into two layers with a serrated knife. Let the gelatin soften for 5 minutes in the one tablespoon of cold water in a cup. Put the cup into hot water until the gelatin has dissolved and is clear. Beat heavy cream until it thickens, and add gelatin, beating constantly. Beat until thick. Cool slightly. Spread the bottom layer with jam, and then with 1/3 of the cream. Put other layer on top, and cover top and sides with remaining cream. Let chill until cream is set.