Instructions: Roast the nuts in a heavy skillet, rub lightly to remove some of the skin, and grate fine in a processor or a nut grinder. Mix in the sugar, vanilla, and enough sour cream (you might need up to 4 ts) to bind. Split the cake into two layers and spread one cut surface with jam then the nut filling. Cover the filling with the other layer and press lightly. Wrap in foil and refrigerate overnight. Glaze with chocolate icing or cover lightly with the same type of jam used inside and sprinkle with chocolate shavings.

NOTE:
This filling is especially good with Medianyk (Honey Cake).

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