Serbian Torte

Ingredients

 * 10	x	eggs, separated
 * 1 3/4	cup	sugar (divided use)
 * 1/4	cup	zwieback crumbs or dry bread crumbs
 * 1	tsp	grated lemon rind
 * 1/4	cup	lemon juice
 * 1/2	lb	blanched almonds, very finely ground
 * 3	oz	unsweetened chocolate, melted
 * 1/2	lb	soft butter
 * 1/4	cup	sliced toasted almonds

Directions
Preheat the oven to 350 degrees F. Beat the egg whites until stiff and gradually beat in one cup of the sugar.  Fold in the crumbs, lemon rind, and lemon juice. Fold in the ground almonds and divide the mixture among four greased nine inch layer pans, lined on the bottom with parchment paper or unglazed brown paper. Bake fifteen to twenty minutes, or until layers are faintly browned.  Cool on a rack. Beat the egg yolks lightly.  Place the yolks and the remaining sugar in the top of a double boiler and cook over hot water until sugar dissolves and mixture thickens.  Do not allow mixture to boil; it will curdle. Remove from the hot water, beat in the chocolate and gradually beat in the butter.  Refrigerate until mixture is spreading consistency.  Use to fill and frost the layers.  Garnish with the sliced almonds.  Refrigerate until firm.