6 eggs, separated
1/2 c. sugar
Sweetened whipped cream
2/3 c. ground almonds
2/3 c. ground walnuts
Currant jelly

Cream 6 egg yolks with sugar until thick and lemon-colored. Fold in nuts. Beat whites of eggs until stiff and fold thoroughly into nut mixture. Bake in two 9 inch cake pans, well greased at 375 degrees for 30 minutes. Test for doneness. When cool, spread with currant jelly and put the two layers together. Top with sweetened whipped cream or D-Sert Whip to make pareve.