FOR THE WALNUT TORTE: Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs.

Beat the egg whites until stiff and fold gently into the mixture.

Butter 2, (9 inch )deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.

Spoon the batter into the pans. Bake 350 degrees F.,for 30 to 35 minutes, or until done when tested.

Remove from the pans and place on a cake rack.

FOR THE ALMOND LAYER: Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs.

Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs.

Bake in a moderate oven (350 degrees F.) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling.

FOR THE FILLING: BLEND the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture OVER simmering water, stirring constantly, until it thickens.

Remove it from the heat and cool.

Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth.

Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.

Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.