9 eggs
1 1/3 c. sugar
1/3 c. wine
1 c. potato starch
1 1/2 c. chopped nuts
(Chop fine, do not grind)

Cream egg yolks and sugar well, and 1/2 cup of potato starch; fold alternately rest of potato starch and walnuts; fold in wine, and lastly, white of eggs, beaten stiff.

Bake in 9 inch springform, lining bottom of pan (only) with brown paper, at 350 degrees for 50 minutes. Leave cake in pan until cool.