1/2 c. sugar
1/2 c. butter
4 egg yolks
5 tbsp. milk
1 c. plus 1 tbsp. flour
1 1/2 tsp. baking powder
5 egg whites
3/4 c. nuts, chopped
1 c. sugar
1 tsp. vanilla

Cream butter and sugar; add beaten egg yolks. Sift flour and baking powder, then add with the milk. Put batter in 2 layer tins, well oiled. Beat egg whites to a stiff froth and add the sugar, beating as you make this addition. Fold in the vanilla. Spread over batter. Sprinkle with nuts. Bake 30 minutes at 300 degrees.

NUT TORTE FILLING:

1 c. milk
3/4 c. sugar
1 tbsp. cornstarch
1 egg yolk
1 tbsp. butter
1 tsp. vanilla

Beat egg yolk and add sugar. Blend cornstarch with the milk and add to the egg mixture. Add the vanilla. Cook in a double boiler until thickened. Add butter. Spread between the 2 torte layers. Serve with a generous amount of whipped cream.