Instructions: To make dough, melt butter with the milk and sour cream in a small saucepan. Cool to 115 to 120 . Stir the flour and sugar together in a large bowl. Sprinkle in the yeast. Make a well in the center and stir in the egg yolks. Stir in the butter mixture until well blended. Place a piece of plastic wrap directly over top and cover with a damp cloth. Refrigerate 24 to 48 hours. Remove dough from refrigerator and leave at room temperature until soft enough to roll, but still very cold.

Meanwhile, make the filling by beating the egg whites in a mixing bowl until soft peaks form. Gradually beat in the sugar, 2 tablespoons at a time, until the whites are stiff, smooth, and shiny. Divide the dough in half and roll one half on a lightly floured surface into a 12" x 18" rectangle. Spread half the meringue over the dough, leaving a 1" border. Spread half the raspberry filling over meringue. Sprinkle with half the cinnamon, chocolate chips, and nuts. Roll up jelly roll fashion. Repeat with other half of dough. Grease and flour a 12 cup angel food cake pan.

Place one roll around bottom of the pan. Top with second roll,placing ends facing each other. Cover with waxed paper and damp towel; et rise in warm place for 2 to 3 hours, until double.

To make streusel, combine butter, sugar, flour, and nuts with a pastry blender until crumbly. Sprinkle over top of cake. Cover and let rise 1 additional hour. Preheat oven to 350 . Bake 40 to 50 minutes until top is browned and cracked.

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