9 eggs, separated
1 c. granulated sugar
3 c. ground walnuts
1/2 c. dry bread crumbs
1 tbsp. grated orange rind
1 tsp. grated lemon rind
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
1/2 c. water
Brandy Butter Cream (below)
2/3 c. coarsely broken walnuts

Make torte day before or early on the day as follows:

Line bottoms of 3 (8-inch) layer cake pans with wax paper. Start heating oven to 350°F. In medium bowl, with mixer at high speed, beat egg yolks with sugar until very thick and light colored.

In a very large bowl stir together ground walnuts, bread crumbs, orange rind, lemon rind, cinnamon, cloves, salt, and baking powder. Mix vanilla and water with egg yolks, then stir all into walnut mixture.

In large bowl with mixer at high speed, beat egg whites until stiff but not dry. Fold gently into walnut batter until thoroughly combined. Pour into prepared pans. Bake 30 minutes or until cake tester comes out clean.

Brandy Butter Cream:

2 tbsp. flour
1/2 c. milk
1/4 lb. butter
1/2 c. granulated sugar
1 1/2 tablespoon Brandy or dark rum

Cook flour and milk together until thick and smooth; cool. Cream together butter, sugar and brandy. Add cooled flour and milk mixture and stir until smooth. Spread on top of torte.