|Shelled walnut meats||1⁄2 Pound|
|Eggs||9 , separated|
|Sugar||1 Cup (16 tbs)|
|Zwieback crumbs||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Baking powder||2 Teaspoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Whipped cream||1 Tablespoon|
|Walnut hazelnuts/Almonds/walnut halves||1⁄4 Cup (4 tbs) (Used For Garnishing)|
Grind walnuts through medium blade of food chopper. (You should have 3 cups.)
Beat egg yolks and sugar until thick and lemon-colored.
Mix ground nuts, zwieback crumbs, orange peel, salt, cinnamon, cloves, and baking powder.
Stir into egg-yolk mixture.
Add brandy and water.
Beat egg whites until stiff but not dry.
Fold into nut mixture.
Pour into greased 9-inch springform pan or 2 (9-inch) layer-cake pans.
Bake at 350 F 30 to 35 minutes or until cake tests done in center. (Bake 9-inch layers 20 to 25 minutes.)
Cool in pan.
When cold, remove from pan.
Garnish with vanilla-flavored whipped cream and whole hazelnuts.