|Sugar||3 Cup (48 tbs)|
|Honey||1 1⁄2 Cup (24 tbs)|
|Water||5 Cup (80 tbs)|
|Butter||3 Cup (48 tbs)|
|Confectioner's sugar||1 Cup (16 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Zwieback pieces||3 , ground|
|Almonds||1 1⁄2 Cup (24 tbs), blanched and ground|
|Butter||1 1⁄2 Cup (24 tbs)|
For syrup, combine sugar, honey, water, and cinnamon in a large saucepan.
Bring to boiling.
Reduce heat and simmer 20 minutes.
Set aside to cool.
For cake, cream butter and confectioners' sugar.
Add eggs, one at a time, beating well after each.
Mix flour and baking powder and add to butter mixture.
Add cognac and mix well.
Spread mixture evenly in a greased 18x12 inch baking pan.
For filling, separate eggs.
Beat yolks slightly, add sugar, and beat until light and fluffy.
Beat egg whites in another bowl until stiff, not dry, peaks are formed.
Fold whites into yolk mixture.
Combine cinnamon, zwieback crumbs, and almonds and fold into egg mixture.
Spread evenly over layer in pan.
For topping, layer 10 sheets of filo over top, buttering after each layer has been added; for how to handle filo.
Drizzle a little butter over top layer.
Score topmost sheets into diamond shapes.
Bake at 350Â°F about 50 minutes, or until golden in color.
Remove from oven and pour cooled syrup over.
Let stand several hours before serving.