12 egg yolks
1 c. sugar
1/2 lb. walnuts, shelled and finely chopped
4 tbsp. flour, sifted
12 egg whites, beaten until peaks form

Combine the egg yolks with the sugar, nuts, and flour, then fold in the egg whites. Grease and flour 2 (9 inch) cake pans, then spoon mixture into pans. Bake at 325 degrees for 30 minutes. Remove from pans; let cool on racks, then sandwich the 2 layers together with this filling: 1/2 lb. walnuts, shelled and finely chopped 1/4 c. heavy cream

Mix the sugar and nuts; gradually stir in the cream. Use only enough cream to hold the filling together. If desired, drizzle some of the following icing over the top of the torte: 1 tbsp. lemon juice

Mix thoroughly and drizzle over the top of the torte.