Beat egg whites for nut cake until fluffy.

Gradually add sugar and beat until stiff.

In a separate bowl, beat yolks until light.

Carefully fold yolks into egg whites, adding rest of ingredients and mixing only until smooth.

Pour into cookie sheet.

Bake at 350°F for 30 minutes.

Cool. Freeze for 1 hour.

Roll out dough, place onto cookie sheet.

Prick dough.

Bake at 350°F for 15 minutes or until delicately golden. Cool.

Cream eggs and margarine for frosting in mixer until fluffy.

Heat remaining ingredients over medium heat, stirring constantly until boiling.

Gradually combine with creamed margarine, beating until smooth.

In a heavy pot, dissolve sugar in water over medium heat, stirring constantly until syrupy and honey colored.

Spread walnuts in lines cookie sheet.

Pour syrup in thin stream covering nuts as thinly as possible.

Cool, break into small pieces, blend at high speed.

Spread frosting liberally over one cake layer, sprinkle brittle.

Place flaky dough onto brittle.

Frost second cake layer liberally.

Sprinkle brittle sparingly over frosting.

Invert cake over dough.

Cut into 3 logs.

Spread cream over top and side of logs.

Sprinkle brittle over top and sides.