NUT LAYER:

4 c. ground nuts
1 c. sugar
2 tsp. cinnamon

Combine nuts, sugar, cinnamon and mix. Measure 1/2 cup, set aside for topping. 4 egg yolks 4 c. sifted flour 1/4 c. milk 1/4 c. warm water 1 pkg. dry yeast 2 cans cherry filling

TOPPING:

4 egg whites
10 tbsp. sugar

Combine yeast with warm water and set aside. Sift flour into a bowl, add butter and blend until mealy in texture. Add slightly beaten egg yolks, milk and yeast mixture. Blend and stir batter until it pulls away from the sides of the bowl.

Place on a floured board, and knead for a few minutes. Divide and cut dough into 3 sections. Roll the first section of dough to measure 15 to 10 inches, which should be the size of the pan. Roll the first layer of dough into the pan, which has been lightly greased. When the first layer is in the pan, work the edge of the dough up along pans edge to form a wall for lining. Now spread the nut mixture evenly over dough.

Roll second section of dough to same measurements and place over the nuts. Spread cherry filling evenly over the dough. Roll remaining section of dough and place over the cherry filling. Bake in 350 degree oven for 45 minutes.

Ten minutes before baking time is over, beat egg whites and sugar until stiff.

Check the torte, if it is done, remove from oven and spread egg whites over the hot torte evenly. Sprinkle the remaining 1/2 cup nuts over the egg whites. Return torte to oven for 10 minutes more. When done to a toasty color, remove from oven. While still hot, cut torte into diamond-shaped pieces.