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.