For Cake:

1 lb. poppy seed,scalded with hot water, dried and ground
12 eggs, separated
1 lb. icing sugar
4 Tbsp. bread crumbs or flour
1 cup ground walnuts
1 tsp. vanilla
1/2 tsp. cream of tartarFor Filling and Icing:

1 cup butter
1 cup icing sugar
1 cup ground walnuts
3 Tbsp hot milk
1 tsp. vanillaBeat 12 egg yolks with sugar until lemon colored. Then beat egg whites with cream of tartar until stiff, but not dry. Pour egg yolk mixture over egg whites, stirring very gently with rubber spatula. Mix poppy seeds, crushed walnuts, and bread crumbs together and add to egg mixture. Add vanilla and mix very lightly. Pour into four greased and lightly floured layer cake tins and bake in slow oven, 325 degrees Fahrenheit for 30 minutes. Cool layers of cake.

Cream butter and sugar until light. Blend in walnuts, adding milk and vanilla extract. Spread filling in between layers and cover the torte with the remaining icing.