Scandinavian coffee and walnut torte

New World Encyclopaedia of Cooking. 11 steps

220g cups pecans	grate	mix well	Spread yolks over whites. Partially fold in the nuts in quarters. Do not overmix. Divide into two 9 inch lined cake tins. Bake in moderate oven 25-35 minutes or until a toothpick comes out clean. Cool completely.		Frost cake immediately before serving.
2 tablespoons instant coffee	grind
1 cup sugar	beat until thick and creamy
7 egg yolks
7 egg whites	beat until stiff peaks form
pinch salt
mocha-mallow whipped cream frosting
1/3 cup prepared instant coffee	Combine in double boiler, melt. Chill in refrigerator, mixing occasionally.			Beat with some cream, fold in remainder.
175g white marshmallows
1 cup heavy cream	Whip

Some people prefer kirsch to coffee in the icing; use pink marshmallows. The original recipe had twice the amount of cream in the icing but that tastes too oily.

If you have the tins, and the skill, divide the mixture into four cake tins instead of two.