Greek Walnut Torte
Makes 8 to 12 Servings

9 eggs, separated
1 c. sugar
3 c. ground walnuts
½ c. dry bread crumbs
1 T. grated orange rind
2 tsp. grated lemon rind
1 tsp. cinnamon
½ tsp. cloves
½ tsp. salt
2 tsp. baking powder
1 tsp. vanilla
½ c. water
Brandy Butter Cream (below)
2/3 c. coarsely-broken walnuts

Make torte the day before, or early in the day. Line bottom of three 8-inch layer cake pans with wax paper. Heat oven to
350 degree. 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 walnut mixture. In large bowl, with electric
mixer at high speed, beat egg whites until stiff but not dry. Fold gently into walnut 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: Make Brandy Butter Cream. Use to fill and frost 3 layers. Lightly press broken walnuts
into frosting on top of torte. Especially nice served with grapes and oranges.

Brandy Butter Cream: In small bowl with mixer at medium speed, beat ½ cup butter or margarine until creamy. Beat in
1/8 teaspoon salt and one 1-pound package powdered sugar; then beat in 1 egg, 1 teaspoon vanilla extract and 2
tablespoons brandy. Use to fill and frost Greek Walnut Torte.