2 c. ground walnuts
1/2 c. all-purpose flour
1 tsp. instant coffee
6 eggs, separated
1 c. sugar, divided
1 tsp. grated lemon rind
1 tsp. vanilla

MOCHA CREAM FILLING:

4 egg yolks
2 1/2 c. icing sugar
3/4 c. butter
1/4 c. strong coffee
1 tsp. vanilla

In top of double boiler, blend egg yolks with 3/4 cup icing sugar. Cook over simmering water, stirring constantly until thickened. Remove from heat. Cream butter. Add remaining icing sugar gradually beating until smooth and creamy. Blend in cooled egg yolk-sugar mixture, coffee and vanilla. Beat until well combined. Makes 1 (9 inch) cake.

Grease bottoms only of 2 (9 inch) layer cake pans. Line bottoms with wax paper, grease again. Mix nuts, flour and instant coffee together. In a deep bowl, beat egg whites until they form soft peaks. Gradually add 1/2 cup sugar, beating until egg whites are stiff but not dry.

In a large bowl, beat egg yolks for 1 minute; add remaining 1/2 cup sugar gradually beating another 4 minutes until thick and light colored.

Beat in lemon rind and vanilla; gently stir nut mixture into egg yolks. Stir 1/4 beaten egg white into egg-nut mixture; fold in remaining egg whites until just blended.

Spoon into prepared pans. Bake in a 350 degree oven for 30 minutes or until toothpick inserted in center comes out dry. Cool in pans for 20 minutes; remove from pans, peel off paper and place upright on cake racks.

Spread Mocha Cream Frosting between layers and over sides and top of torte. Layers can be halved to make 4 layer torte.