1 loaf rye bread, sliced
1 lb ground walnuts
1 cup sugar
4 egg, separated
Sugar for topping
1/4 G (1 L) milk
Soak the rye bread slices in milk, then put through a meat grinder with the walnuts.
Beat the egg yolks with the sugar until creamy, and combine with the bread mixture.
Whip the egg whites until stiff, and mix-in to a batter.
Sprinkle a round mold with a butter and a flour, and pour the batter into it.
Pre-heat an oven to 350 F (170 C).
Bake a cake for 30 minutes, or until a cake test done.
To test, put a knife blade into the cake, and if it is dry when you pull it out, the cake is ready.
Sprinkle with the sugar, and serve.