6 eggs
1 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup cake crumbs
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Filling
2 tablespoons gelatine
1 cup crushed pineapple
1/2 cup raspberry jam
1/2 cup cold water
1 cup apricot puree
3/4 cup chopped pecans
3 cups whipping cream

Beat egg yolks well, adding sugar gradually. Fold in water and flavoring. Fold in crumbs. Beat egg whites until frothy. Add cream of tartar and salt. Beat until stiff. Fold into yolks. Pour into ungreased angel food pan and bake 1 hour at 325 degrees F. When cold, remove from pan. Split into three layers and fill.

Filling: Sprinkle gelatine over cold water and let stand for 10 minutes. Dissolve by placing in a pan of hot water.

Drain pineapple and puree apricots.

Whip cream, and slowly whip in gelatin. Divide into four parts. Add one fruit to each of three parts. Fill the layers. Frost sides and center of cake with plain whipped cream, and sprinkle the cake with nuts.