Roast the nuts in a heavy skillet, rub lightly to remove some of the skin, and grate fine in a processor or a nut grinder. Mix in the sugar, vanilla, and enough sour cream (you might need up to 4 ts) to bind. Split the cake into two layers and spread one cut surface with jam then the nut filling. Cover the filling with the other layer and press lightly. Wrap in foil and refrigerate overnight. Glaze with chocolate icing or cover lightly with the same type of jam used inside and sprinkle with chocolate shavings. NOTE: This filling is especially good with Medianyk (Honey Cake). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/day.zip
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.6mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 2.7mg||0 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 30.1g|
|Protein 0g||0 %|
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Calories per serving: 119
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