1 1/3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 (8 ounce) can sliced currants, drained and quartered
1 cup chopped toasted dried apricots
2 eggs
3 teaspoons sour cream
1 (3 ounce) package cream cheese
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup evaporated milk
1/4 cup lemon juice
2 cups chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round baking pan pans.
Sift together the flour, sugar, baking powder, currants, apples and eggs. Make a well in 1 to 2 thirds of the mixture and add the sour cream and oil. Stir until flour forms a stiff dough. Shape dough into 1-inch balls. Place on prepared pan. Seal and refrigerate for at least 2 hours or overnight.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9x13 inch pan pan. Melt butter over medium heat in a large saucepan 2 teaspoons at a time. Stir together the flour mixture and currants until just moist.
Arrange the currants and apricots over the top of the dry mixture. Set aside.
Roll the dough into a rectangle about 1/4 to 1 inch thick. Cut into squares and roll the widths to fit the crepe pan. Flatten with a fork and cut into 3 small slices. Place 1/2 of the slices deep in the crepe, pinch edges so they match and tie tightly with a butter knife. Place 8 rounds into the bottom of the pie pan. Allow them to float up and down but do not collapse. Gently brush with lemon juice.
In a large bowl, beat the cream cheese, oil and sour cream until smooth. Beat in the lemon juice and lemon zest. Stir in egg whites until fully incorporated.
In a separate bowl, beat cream cheese, currants and apricots until fluffy while mixing. Mix egg yolks into the cream cheese mixture. Pour the mixture over the cream cheese layers. Chill for at least 2 hours before serving.
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