Utensils: 1 inch layer cake pan
In a medium mixing bowl beat egg yolks with 1/2 cup of sugar until thick and fluffy (about 10 minutes with an electric beater). In another medium bowl combine almond extract, walnuts, bread crumbs and nutmeg. Fold the mixture into egg yolk mixture. In a large bowl, beat the egg whites with the remaining half cup of sugar until satiny. Fold egg yolk mixture into egg-white mixture. Pour into a buttered and lightly floured 9 inch baking pan. Bake at 350F for about 45 minutes. Remove from oven to a rack (it will shrink). When cool, remove from pan. Cut the torte crosswise into three layers. Fill with almond butter frosting which follows.
Almond Butter Frosting:
Sprinkle gelatin in one tablespoon cold water in a small bowl. Stir until dissolved. In a small saucepan mix warn water, sugar and corn syrup. Cook until a few drops of syrup dropped in cold water forms a firm, but not hard ball. Beat the egg whites until stiff, but not dry. Fold in the dissolved gelatin. Gradually add hot syrup while beating until a stiff meringue forms. Whip butter until fluffy, Fold whipped butter into the meringue. Fold in almond extract. Fill between layers and top of torte.
Cajun Country -- New Iberia, Louisiana