This is not a simple recipe but it's worth it! It's from the cookbook, "Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague" by Rick Rodgers. It is composed of six thin, nut meringue layers made with a mixture of ground hazelnuts and almonds (you can also use just almonds or just hazelnuts). The layers are filled with a kirsch buttercream and the top layer is covered with an apricot glaze and is then covered with a faux fondant icing which is feathered with melted dark chocolate (it looks like a Napolean). You can make this 2 days ahead, cover and refrigerate.