Cracow pastry layer cake

Old Polish Traditions. 9 steps

10 oz butter			Quickly knead pastry dough. Bake 4-5 thin round layers in a baking pan in turns. The layers should not be browned too much, but should be lightly golden.	Spread filling thinly between layers. Cover with icing. Decorate with rosettes made from almond halves.
10 oz flour
5 oz ground almonds
4 egg yolks	hard boiled
5 oz castor sugar
1/2 vanilla bean	grind to powder
filling
4 egg whites	Beat until stiff	Add. Cream until fluffy
4 oz castor sugar
8 oz fine apricot jam	sieve
icing
5 oz castor sugar	Beat
5 oz apricot jam
1 tablespoon lemon juice
almond halves

With this amount of pastry, I got five layers of a 25cm×25cm tin. The layers will be fairly thin. To handle them: cut out greaseproof paper, roll pastry onto the paper, trim, then place on a baking sheet; lift off the baking sheet immediately after removing from the oven, while they're still soft, otherwise they'll break.

The filling seems like a lot when you spread it! I tried making it with 3 egg whites, no sugar, 6oz jam, and didn't use all of it, because it seemed like a lot while spreading. But it all got absorbed into the pastry, and more filling would have been better.

The icing also seems quite a lot, and quite sweet. I used 100g icing sugar, 111g jam, and that was fine.