12 separated eggs, save whites and beat whites until stiff
12 tbsp. sugar
20 tsp. ground walnuts, heaping
4 tbsp. bread crumbs

(Mix walnuts and bread crumbs together.)

Beat egg yolks and sugar, then alternately add walnuts and stiffly beaten egg whites. Bake in greased pans at 375 degrees for 25 to 30 minutes. Either use 2 square pans or a jelly roll pan then cut in half. Cool then layer with Walnut Mocha Filling. Refrigerate a couple hours or overnight.

WALNUT MOCHA FILLING:

1 c. boiling water
2 tbsp. coffee, heaping
3 tbsp. flour, heaping
1 stick sweet butter
1/2 c. sugar

Pour boiling water over instant coffee. When cool, add flour and mix until paste becomes smooth. Cook in double boiler until thick; cool. Beat butter and sugar together and cooled coffee paste, a little at a time. Beat until creamy.