9 eggs, separated
1 c. granulated sugar
3 c. ground nuts (walnut or pecan)
1/2 c. pkg. dry bread crumbs
1 tbsp. grated orange rind
2 tsp. grated lemon rind
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
2 tsp. double acting baking powder
1 tsp. vanilla extract
1/2 c. water
Brandy Butter Cream frosting
2/3 c. coarsely broken nuts

Line bottoms of 3 (8 inch) pans with wax paper. Start heating oven to 350 degrees. In medium bowl, with electric mixer at high speed, beat egg yolks with sugar until very thick and light colored. In very large bowl stir together ground walnuts, bread crumbs, orange rind, lemon rind, cinnamon, cloves, salt and baking powder. Mix vanilla and water with egg yolks, then stir all into nut mixture.

In large bowl, with electric mixer at high speed, beat egg whites until stiff but not dry. Fold gently into nut batter until thoroughly combined. Pour into prepared pans. Bake 30 minutes or until cake tester, inserted in center, comes out clean.

Invert layers, in pans, on racks to cool. Then loosen each cake around edges and turn out of pan; remove wax paper. If torte is to be served next day, wrap cooled layers and store at room temperature.

Several hours before serving:

BRANDY BUTTER CREAM:

In small bowl with mixer at medium speed, beat 1/2 cup butter until creamy. Beat in 1/8 teaspoon salt and 1 (1 lb.) package confectioners' sugar; then beat in 1 egg, 1 teaspoon vanilla extract and 2 tablespoons brandy. Use to fill and frost Greek Torte.