Walnut Cake
Nurit's traditional passover cake
Cake 
7   eggs, separated

Butter (or spary w/ oil) 2 9" layer-cake tins, place a circle of waxed paperin bottom and butter that too.
Beat egg whites with a pinch of salt until foamy; continue to beat until very stiff.
Beat the egg yolks with the sugar until light yellow and very creamy.
Blend walnut and matzo meal together, fold into egg yolk mixture. Mix heaping tblespoon of the beaten egg whites into butter to lighten it, then gently fold in the rest of egg whites.
The batter should be evenly mixed but not overworked.
Pour batter into the tins and bake for 20 minutes or until the cake springs back when touched. Cool for 10 ninutes in the tins, then invert them on a cake rack and quickly remove the waxed paperfrom the bottom of the layers.
pinch   salt
3/4 cup sugar
3/4 cup walnut, coarsely chopped
1/4 cup matzo meal
       
Chocolate filling
1/4 lb semisweet chocolate Melt the chocolate and sugar in the top of double boiler until satiny smooth. Remove from heat and beat in the butter a tablespoon at a time.
Beat in the eggs one at a time.
Spread half of the filling on top of one layer, cover with the second layer and speard the rest of the filling to cover top of the second layer and sides of entire torte.
Place in a cool place until served.
Refrigerate until ready to use. If filling get too hard, let it come to room temperature and beat it briefly.
The filling should be VERY shiny.
1/2 cup sugar
1/2 cup butter
2   eggs
       

From the Recipe Collection of Nurit Friedman