Raspberry-Walnut Filled Almond Torte with Rum Icing

8 eggs, separated
1 cup granulated sugar
1/2 pound almonds, grated
1/2 cup dry bread crumbs
Juice and grated rind of 1 lemon
2 teaspoons all-purpose flour
1/2 teaspoon baking powder
1 cup raspberry jelly
1 cup chopped walnuts

Heat oven to 350 degrees F. Grease and flour a 9-inch springform pan.

Beat the egg yolks with the sugar until light. Add almonds, bread crumbs and lemon juice and rind. Fold in lightly the stiffly beaten whites, and the flour and baking powder which have been mixed together. Pour into prepared pan, and bake for 1 hour.

Allow cake to cool, then cut into two layers and fill with 1 cup raspberry jelly and 1 cup chopped walnuts. Spread top and sides with Rum Icing.

Rum Icing:
2 cup confectioners' sugar
4 tablespoons heavy cream
2 tablespoons rum

Stir ingredients until smooth. Spread on cake. Decorate with walnut halves if desired.