10 egg yolks
10 oz. sugar
10 oz. finely ground walnut meats
1/4 c. sifted flour
2 tsp. vanilla or other flavoring
10 egg whites

Beat the 10 egg yolks, then add sugar and beat in mixer until light and creamy. Add the walnut meats and stir. Mix in flour and flavor with vanilla. Beat the 10 whites to a thick consistency and fold into mixture. The egg whites must be beaten "dry and stiff" as that is what holds the cake up.

Pour into two buttered and paper lined 9" cake pans. Bake in a moderate oven, 350°F, until it loosens from the edges, which usually takes from 30 to 40 minutes. (All oven temperatures vary.) This recipe will make large layers.

Remove from pans and place on a cake rack for cooling, before frosting.

FROSTING:

7 oz. sweet butter, creamed
8 1/2 oz. powdered sugar
6 tbsp. very strong black coffee
1 tsp. vanilla or to own choice
Ground nut meats

Mix the butter and sugar and cream thoroughly. Add the coffee, which can be made with instant brands and beat until creamy. Add the flavoring. Cover each layer, sides and top with icing. Sprinkle with ground nut meats.

Because of the large butter content in the icing, this torte must be kept in a cool place. It is possible to keep in the freezer for as long as 1 month and remove 3 hours before serving time.

Cocoa, almond or rum can be used in place of coffee. The cake can be decorated with red and green cherries for a festive touch. For a change, you can make your own butter icing, fill between layers with a cream or custard filling which is very good also.