Melt white chocolate in double boiler, cool to lukewarm. Beat egg whites until frothy. Add cream of tartar and gradually add 2 tablespoons of the sugar. Whip to firm, but not dry peaks; set aside. Cream butter and remaining sugar. Beat in egg yolks and mix in along with the hazelnuts. Lighten batter by whisking in 1 cup of the egg whites. Gently fold in remaining egg whites. Pour into greased, parchment-lined 11x17x1-inch baking pan. Bake in 375 oven for 10 to 12 minutes, or until golden and set. Cool.

For filling, heat cream to simmering. Remove from heat and stir in white chocolate until melted. Chill. When cold, beat to medium whipped cream consistency. Beat in liqueur. Remove 1-1/2 cups of the filling and whisk in 1/4 cup apricot jam. To assemble, trim edges off cake. Slice vertically in four equal pieces, about 3-1/2 inches wide and 10 inches long. Stack three layers, spreading each with apricot jam and 1/3 of the apricot filling. Place fourth layer on top and spread top and sides with white chocolate cream. Press chopped hazelnuts into sides and decorate top with apricot jam and white chocolate rosettes. Keep refrigerated.

Industry and The Hazelnut Marketing Board