Preheat oven to 340 °F (170 °C).

Cream the butter, egg yolks, and lemon zest.

Carefully mix in the whole wheat flour and nuts.

Beat the egg whites to stiff peaks with a dash of salt and carefully fold into the batter.

Fill a buttered and floured torte pan and bake for 50–60 minutes.

Cover with parchment paper for half the baking time.

Let cool.

For the walnut cream, grind or grate the walnuts very finely.

Add water to the gelatin, remove excess water, and dissolve in honey in a double boiler.

Let cool.

Whip the cream and fold it into the honey along with the nuts.

Once the torte is cool, cut it once horizontally and fill with the cream.