Nut Pudding

6 eggs, separated
1 1/2 cups granulated sugar
1 1/2 cups finely chopped nuts
1 teaspoon vanilla extract
1 teaspoon baking powder
2 heaping tablespoons all-purpose flour
1 1/2 pints whipping cream, whipped
Vanilla extract, to taste
Sugar, to taste

Beat egg yolks. Add the 1 1/2 cups sugar, then fold in the stiffly beaten egg whites. Add nuts, the 1 teaspoon vanilla extract and baking powder mixed with flour. Bake in 3 cake pans lined with paper and greased and floured at 380 degrees F for 19 minutes. Turn out of pans to cool.

Meanwhile, whip cream and add vanilla extract and sugar to taste. Stack layers with whipped cream several hours before serving.

Keeps 2 or 3 days in refrigerator.