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Hungarian Torte

Ingredients:

Torte: 10 eggs, separated

3 ½ - 4 cups finely ground walnuts

2 cups confectioners sugar

2-3 heaping tablespoons powdered instant coffee

3 tablespoons cracker meal or breadcrumbs

Icing: 1 tub whipped butter (lightly salted), softened to room temperature

5 ½ ounces of Hershey’s syrup

2 egg yolks

4 tablespoons strong black prepared coffee

Directions: Mix the egg yolks with confectioners sugar until fluffy.

In separate bowl, beat egg whites until very stiff.

In another bowl, mix nuts, coffee, and crumbs.

Sprinkle 2 tablespoons each of egg whites and nut mixture over egg yolks, folding very gently, a little at a time until all is used.

Spread on 4 well-greased round cake pans.

Bake for 18 to 20 minutes at 375 degrees. Cool before icing.

Icing: Mix all ingredients until smooth. Ice between all layers and on top and sides.

Note: this cake does not rise during baking.

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