Combine walnuts, bread crumbs, salt, mace and cloves. Mix, set aside.

Preheat oven to 300F. Beat egg yolks w/ sugar, lemon juice and peel 3 min.

at medium speed of electric mixer. Blend into nut mixture. Beat egg whites in small deep bowl until rounded peaks are formed. Fold into batter. Butter bottom of a 9x5x3-inch loaf pan, preferably glass. Line bottom with wax paper cut to fit exactly. Butter the wax paper. Pour in batter, bake 60-65 min. Let cool 2 min. Before removing from pan. Wrap in wax paper, let sit overnight. Next day, slice cake in 4 horizontal layers. Fill between layers, cover top w/ Creme Chantilly made by whipping cream & powdered sugar. To serve, cut in 1/2-inch thick slices. Be sure bowl, beaters, & cream are chilled for whipping.

Che

Montrose, Houston; Wine: Moet Et

Chandon White Star Champagne

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.