Cognac Walnut Cake

12 eggs, separated
1 lb. Butter
4 c. sifted flour
2 ½ c. sugar
5 ½ tsp. baking powder

1 lb. Ground walnuts
1 oz. Cognac
2 tsp. nutmeg

SYRUP:

7 c. sugar
4 ½ c. water
Juice of ½ lemon

Beat egg yolks, gradually adding sugar as you beat them. Melt butter; cool, then add to egg and sugar mixture. Sift
together flour, baking powder and nutmeg. Gradually add to mixture and continue beating. Add cognac and stir in
ground walnuts, using a wooden spoon. In a separate bowl, beat egg whites until stiff. Fold carefully into batter until no
trace of egg whites remains. Pour batter into a greased 14x17-inch pan and bake in a preheated 350 degree oven for 35
minutes. Make syrup, boiling for 10 minutes, and allow it to cool. Then spoon syrup over hot cake. Cut into
diamond-shape pieces and top with a spoonful of whipped cream and a cherry.