1/4 cup bread crumbs (dry and crushed fine)
1 tablespoon vanilla extract
2 teaspoons grated lemon rind
6 eggs (separated with whites at room temperature)
1/2 cup plus 1 teaspoon sugar (divided
2 cups walnuts (chopped fine)
3 tablespoons red currant jelly (melted)
2 ounces semisweet chocolate (melted and cooled

Butter Cream
1 1/2 cups unsalted butter (softened)
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup honey
 

1. Grease and flour line with waxed paper - 15" x 10" x 1" jelly roll pan
2. Combine bread crumbs, vanilla and lemon rind in small bowl
3. Combine egg yolks and 1/2 sugar in a large bowl
4. Beat until thick and pale
5. Gently fold in bread crumb mixture and walnuts
6. Beat egg whites in medium bowl until soft peaks form
7. Add remaining sugar to egg whites
8. Beat until forms stiff peaks
9. Gently fold egg whites into yolk mixture
10. Pour into pan
11. Bake at 350 F for about 15 minutes (until cake springs back when touched in center)
12. Cool in pan for 10 minutes
13. Loosen cake around edges and invert onto cooling rack
14. Remove waxed paper, and allow to cool completely
15. While cake is cooling make butter cream
16. Cream butter with mixer until light and fluffy (about 5 minutes on high)
17. Add juice and vanilla, beat well
18. Gradually add honey, stirring until well blended.
19. Cut cake across width into 4 equal strips.
20. Place 1 cake layer on serving dish,
21. Spread 1 tablespoon of jelly on top of slice
22. Spread 1/3 cup of Butter Cram over jelly
23. Cover with second strip of cake, repeat process of jelly and butter cream
24. Cover with third strip of cake, repeat process of jelly and butter cream
25. Cover with forth strip of cake
26. Cover entire torte with remaining butter cream
27. Pipe or drizzle chocolate over top