2 3/4 cups sweetened, high-protein wheat, almond and hazelnut breakfast mix
1/3 cup apricot jam
7 1/2 cups confectioners' sugar
3/4 cup water
3/4 cup butter
4 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 325 degrees F (165 degrees C). Grease (with foil) pan or shallow microwave safe bowl.
In a medium saucepan combine the oats, whole wheat, three tablespoons of apricot jam, confectioners' sugar, water, and butter.
Bring to a boil, then reduce heat and simmer. Skim milk and add remaining grated apples and liquid. Simmer for an additional 30 minutes or until all ingredients are well mixed.
Remove from oven and mix in egg yolks and vanilla. Skim remaining milk and pour into cooled meat mixture. Stir until well blended.
Divide dough into 12 piles, evenly distribute into prepared pan, then sprinkle with almond extract. Bake for 20 to 25 minutes or until firm.
To Make Filling: In a medium bowl combine egg whites, white sugar, and 1 cup glaze. Gradually add cooled milk while continuing to add milk, until mixture reaches the consistency of syrup. Fold in egg mixture. Chill until serving.