Serbian Torte

Ingredients

 * 10 eggs, separated
 * 1¾ cup sugar (divided use)
 * ¼ cup	zwieback crumbs or dry breadcrumbs
 * 1 tsp	grated lemon rind
 * ¼ cup	lemon juice
 * ½ lb blanched almonds, very finely ground
 * 3 oz unsweetened chocolate, melted
 * ½ lb soft butter
 * ¼ cup	sliced toasted almonds

Directions

 * 1) Preheat the oven to 350 °F. Beat the egg whites until stiff and gradually beat in one cup of the sugar.
 * 2) Fold in the crumbs, lemon rind, and lemon juice.
 * 3) 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.
 * 4) Bake fifteen to twenty minutes, or until layers are faintly browned.
 * 5) Cool on a rack.
 * 6) Beat the egg yolks lightly.
 * 7) 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.
 * 8) Do not allow mixture to boil; it will curdle.
 * 9) Remove from the hot water, beat in the chocolate and gradually beat in the butter.
 * 10) Refrigerate until mixture is spreading consistency.
 * 11) Use to fill and frost the layers.
 * 12) Garnish with the sliced almonds.
 * 13) Refrigerate until firm.