Heavenly Torte

• 3 eggs
• 1 cup sugar
• 1 tsp. vanilla
• 1 (15½ oz.) pkg zwieback, crushed
• 1 tsp. baking powder
• 1cup finely chopped walnuts or pecans

Beat eggs until thick and lemon colored, gradually beat in sugar, add salt and vanilla. Mix zwieback crumbs, baking powder and nuts, add to egg mixture, stirring until well blended. Pour in 2 9 inch layer cake pans that have been greased, lined with wax paper and greased again. Bake in moderate oven 375 degrees for 25 minutes. Let cool slightly then turn out on a wire rack and peel off paper. Cool thoroughly. Prepare filling:

• 1 envelope unflavored gelatin
• 2 tbsp. cold water
• ¾ cup hot strong coffee
• ¾ cup sugar and dash of salt
• 1 pint cream, whipped

Soften gelatin in cold water and dissolve in hot coffee. Add sugar and salt, stir until dissolved. Cool then chill. When mixture begins to thicken, fold in whipped cream. To assemble the torte, spread half of the filling between layers and remainder over top. Garnish with few walnuts or pecan halves. Chill several hours or over night.