It’s hard to imagine any special occasion without Grandma Seigfried’s
marvelous torte, and it’s impossible to make it today without imagining her being there to help. This recipe is absolutely
irresistable, unless you share the recipe with friends. Then they usually freak out at the ingredients! So just treat them
and keep the family secret to yourself.
For top and bottom layer
12 eggs, yolks separated from the whites
12 Tbsp. sugar
12 Tbsp. bread crumbs
12 Tbsp. ground walnuts
1 tsp. baking power
Mix egg yolks with sugar and baking powder. Add bread crumbs and ground
nuts until well combined. In a separate bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the
egg yolk mixture. Bake in two greased and floured cake pans at 325 degrees for about 30 minutes, or until a toothpick comes
out clean when inserted into the middle.
Middle layer
6 eggs, yolks separated from the whites
6 Tbsp. sugar
6 Tbsp. flour
1 tsp. baking powder
Mix egg yolks with sugar. Add flour and baking powder until well combined.
In a separate bowl, beat the egg whites until stiff and then fold into the egg yolk mixture. Bake in greased and floured cake
pan (same size as top and bottom layers) at 325 degrees for about 30 minutes, or until it passes the toothpick test.
Icing
1 c. Fluffo or Crisco
1 c. butter
2 c. sugar
8 Tbsp. flour
1 c. milk
Beat the Fluffo, butter and sugar for 10 minutes or until all grainy texture
is gone. This can take quite awhile, so be patient! No grains! Then add the flour and milk, beating until it’s as smooth
as whipped cream.
Put icing mixture between each layer and the ice entire cake. Sprinkle
it all with ground walnuts.
