This is taken from the a book entitled Austrian Cooking by Anna Knox published by Spring Books p.226
Measurements are American
2 cups sugar
¾ cup raisins
½ teaspoon ground cloves
½ cup rum
Grated rind of ½ a lemon
1 teaspoon ground cinnamon
½ cup poppy seeds
Plump the raisins in rum. Drain well. Separate the egg yolks and whites. Grind the poppy seeds as finely as possible. (This can be done in a mortar and pestle if no grinding machine is available.)
Beat the egg yolks and sugar until creamy.
Add the raisins, cinnamon, cloves, lemon rind and the poppy seeds.
Mix well. Fold in the egg whites, beaten to a light but not to stiff froth.
Try and use cake tins with separate bottoms.
Grease two 9 inch cake tins and sprinkle with fine breadcrumbs
Divide the mixture into two and bake in a moderate oven for about one hour.
Remove from tins and allow to cool.
Brush rum over the top of the bottom layer and the bottom of the top layer.
Place one on top of the other. Pile whipped cream on the top of the Torte; you can also spread cream between layers as well if liked.