6 egg yolks
2 cups sugar
3/4 cup uncooked farina or Cream of Wheat
1/4 cup bread crumbs
1 tsp. baking powder
1 tsp. vanilla
1 cup chopped nuts (walnuts or pecans)
6 egg whites
3 1/2 pints whipping cream, divided
maraschino cherries, for garnish

Beat egg yolks until light. Add sugar slowly. When egg yolks and sugar are blended, add the farina, bread crumbs, baking powder, vanilla and nuts. Beat egg whites until stiff and fold into the egg yolk mixture. Turn into a greased 13x9x2-inch pan.

Bake in a preheated oven at 350°F for 20 to 25 minutes or until light brown. Allow to cool. Crumble torte with fingers into small pieces.

Start out with a layer of crumbs and a layer of whipped cream; alternately continue until all of the crumbs are used. Save 1/2 pint of the cream to cover the entire torte. Then add maraschino cherries to the top and sides.

Note: If you use a Pyrex pan, reduce oven to 325°F.