7 eggs
1/4 tsp. salt
1 c. sugar
1 tsp. vanilla
1 1/4 c. ground walnuts
1 1/4 c. ground pecans
1/4 c. pkg. dry bread crumbs
1 tsp. baking powder
1/2 tsp. salt

FILLING:

1 c. heavy cream, chilled
1/4 c. confectioners' sugar
1 tsp. vanilla
1 jar seedless raspberry preserves

FROSTING:

2 c. heavy cream
1/2 c. confectioners' sugar
Ground nuts
Fresh raspberries, if available

1. Separate eggs, putting whites into large bowl of electric mixer, yolks in small bowl. Let whites warm to room temperature about 1 hour.

2. Preheat oven to 375 degrees. Line bottom of 3 (8 inch) round cake pans with circles of wax paper.

3. With mixer at high speed, beat whites with 1/4 teaspoon salt until soft peaks form. Gradually beat in 1/2 cup sugar (granulated), 2 tablespoons at a time, beating until stiff peaks form.

4. With same beater, beat yolks until thick and light. Gradually beat in rest of granulated sugar, beating until thick, 3 minutes; beat in 1 teaspoon vanilla.

5. Combine ground nuts, crumbs, baking powder and 1/2 teaspoon salt; turn into yolk mixture; mix well. Fold into the egg whites just to combine.

6. Pour into prepared pans, dividing evenly; smooth surface. Bake 25 minutes. Cool 5 minutes in pan. Turn onto wire racks. Remove pans and wax paper. Cool completely.

7. Beat 1 cup heavy cream with 1/4 cup confectioners' sugar and vanilla until stiff; melt raspberry preserves over low heat. Beat cream for frosting same as filling.

8. To assemble: Place one layer on serving plate. Spread with a good layer of raspberry preserves, then 1/2 of filling cream. Repeat the same with next layer. Top with 3 layers. Frost top with 1/2 cup whipped cream and sides with a thin layer of whipped cream just to fill in cracks. With a pastry bag and medium star tip use remaining whipped cream to decorate side.

9. Decorate top of cake with fresh raspberries or chopped nuts or both. Makes 12 servings.

Note: For easier cutting, refrigerate 2 hours before serving.