|Sugar||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄3 Cup (5.33 tbs)|
|Ground filberts||2 1⁄3 Cup (37.33 tbs)|
|Baking powder||1 Tablespoon|
|Strong coffee||3 Tablespoon|
|Butter||1 Cup (16 tbs)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Chocolate frosting||2 Cup (32 tbs)|
Beat sugar and egg yolks together until light and creamy; add bread crumbs, 1/3 cup filberts, baking ' powder, salt and vanilla.
Beat egg whites until stiff; fold into batter.
Turn into 3 greased and floured 9-inch layer pans.
Bake at 350 degrees for 30 minutes.
Remove layers from pans; cool.
Combine remaining filberts and coffee in saucepan; cook over medium heat for 10 minutes, stirring constantly.
Cream butter and confectioners' sugar; blend in coffee mixture.
Spread between layers.
Cover top and side of torte with chocolate frosting.