Blend the ground pistachio nuts, almonds and 3/4 glass of
sugar. Bring 3 glasses of water to the boil and add the lemon
juice and 3 1/4 glasses of sugar to it. Stir until the sugar
melts, allow to boil until rather thick and add the apricots.
Bring to the boil and remove the heat. Meanwhile, place two
sheets of wax paper in a deep pyrex dish after decoratively
creasing the edges of the sheets.
Place one layer of the cooled apricots on the sheets with
their syrup, sprinkle some of the ponded nut mixture over
and repeat until 6 layers are obtained. Sprinkle ponded nut
mixture over the last layer and top with cream. Whip the egg
whites with some salt until stiff and spread it over the sweets
like icing. Put sweets in moderately hot oven and cook until
top becomes brown. Remove from oven, and serve when cool.