CAKE:

3/4 stick butter
1 c. sugar
6 egg yolks & 6 egg whites, separated
1 tsp. vanilla
1 shot whiskey or cognac
12 oz. ground walnuts
Bread crumbs (fine & unseasoned)
2 (9") round pans

ICING:

4 tbsp. butter
4-5 tbsp. raspberry jam (seedless)
1 c. confectioners' sugar
1-2 tbsp. milk
Whipped cream (opt.)

CAKE: In a large bowl beat 3/4 stick of butter with 1 cup of sugar and 6 yolks, added one at a time. Add 1 teaspoon vanilla and whiskey or cognac.

Beta 6 egg whites into stiff peaks. Put half the ground walnuts into the batter. Put half with the beaten whites. Fold the whites mixture into the batter, gently!

Grease 2 (9") pans with butter. Cover butter with fine bread crumbs, NOT flour.

Bake at 350 degrees for 35 minutes. Remove from oven and cool on a wire rack.

ICING: Smear middle of 2 cake layers with seedless raspberry jam to taste.

Melt butter and add 4 to 5 tablespoons raspberry jam. Add 1 cup confectioners' sugar and mix well with no lumps so it is like a heavy paste. Add a small amount of milk then cook until it is transparent and glazey.

Glaze the entire cake with the icing (as it cools it will harden a bit). After the glaze cools it may be decorated or served with whipped cream.