Beat eggs until light and thick(about 10 min.). Gradually beat in sugar and beat until it is completely dissolved.Sift flour several times. Melt butter in hot water. Sift flour into egg mixture and fold in butter- water. Pour into a greased and floured deep 9 inch cake pan. Bake 25-30 minutes at 350F until cake starts to pull away from sides of pan. Turn onto cake cooler. When cold split into 3 layers horizontally.Dribble each layer with 2tbsp. liqueur.Whip cream. Add liqueurReserve 1/2 for outside of cake. Fold nuts into remaining cream.Put cake bottom on cake stand and spread with half the cream. Add 2nd layer and spread with remaining cream mixture. Put last layer on top and refrigerate for30 min..

Soften gelatin in a little fruit juice.Dissolve in remaining heated juice.Let stand in fridg. until egg-white consistancy. Brush layer over cake top.Peel fruit and slice. Place an attractive layer on cake. Brush jelly carefully over fruit. Let set in fridg. Brush with more jelly. Allow to set. *Melt chopped chocolate over hot water. Pour melted choc. into a large tray lined with greaseproof paper and spread out evenly to 1/4 inch thickness. Allow to harden. Peel off choc. into oblongs 1 inch wide and depth of cake.Spread thin layer

of the cake. Stand strips of chocolate around the outside edge. Pipe

side edge. Serves 6 to 8.