Main cake:
4 eggs
1/2 cup butter
3/4 cup sugar
3 cups walnuts smashed
1 1/2 cup croutons, smashed (no seasoning - just toasted bread crumbled. Possibly smashed butter-type crackers)
1/3 cup brandy (Cognac)
1 1/2 teaspoon baking powder
1 teaspoon cinnomin
Melt butter, place in mixing bowl. Separate yolk and whites of eggs; place yolks in mixing bowl. Add sugar to butter and yolks, mix. In separate bowl, mix bread crumbs, baking powder, and cinnamon. In third bowl, mix egg whites. Add cognac and nuts to the butter-yolk-sugar bowl, mix well. Alternately add a little of the crumbs-baking powder-cinnamon mixture, then a little of the whipped egg whites, mixing as each is added.
Grease the baking dish. Add dough mixture. Bake 325F for 45-50 minutes until the cake pulls away from the sides. Cool at room temperature.
Syrup:
2 cups water
2 cups sugar
1 peel of lemon, fresh
1/2 stick of cinnamon
In a pot, mix sugar, water, lemon peel, and cinnamon stick. Boil for 5 minutes. Remove lemon peel and cinnamon stick. Pour the hot syrup over the cooled cake.