Rye Bread Torte

225 ml bread crumb - rye, seedless
225 ml walnut - chopped well
1 tsp b.powd.
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6 yolks
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6 whites
200 g sugar

Topping:
450 ml cream-heavy
1 tsp cinnamon
1 tsp van.
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175 ml confiture raspberry

=Lightly beat yolks, whip whites, fold 0.25 into yolks, then crumb mix slowly, then rest of whites. Divide mixture into 3 removable bottomed pans, buttered on bottom only. Bake 375F ~30mns, golden brown & pulls from sides of pan. Cool 10 mns w bottom, then remove. Assemble, layering with conf. & cream montée