• Preheat oven to 375 degrees F (180 degrees C).

Prepare the cookie cake layers

• In a large bowl, cream together butter, lard and sugar until well mixed. Beat in the egg yolks and sour cream. Stir dry ingredients together: flour and baking powder. Gradually add into butter mixture. Split the dough in 3 pieces. Roll each piece on the back of a baking pan (12 inch x 10 inch) and bake for 10 minutes. I used smaller round pans but is easier with a rectangular pan. 

Prepare the filling.

• Crush one cake layer and moist with milk and coffee. Add butter, walnuts, cocoa powder apricot jam and sugar and stir until well combined.
• Assemble the cake, the 2 cake layers left  and the filling between. 

Prepare the meringue

• Whip egg whites until foamy with a mixer. Continue whipping over bain-marie. Gradually add the sugar whipping the whole time until it holds very stiff peaks. Remove from heat and layer it over the cake. Sprinkle chocolate on top and for a more unique flavor sprinkle ground coffee.