Weigh 12 eggs (with their shells) and use the same weight each of flour, butter, and sugar. Thus, if the eggs weigh 1½ lbs, use 1½ lbs each of butter, flour, and sugar.
Beat washed and dried butter until white, add sugar, eggs, a little nutmeg, and cinnamon gradually, and finally add the flour. Mix until smooth. Cut several circles from paper, 6 to 8 or 10, each one smaller than the previous one. Spread this mixture, as thick as a finger, on each circle. Bake in an oven that is not too hot. When cooked, spread each circle—except the smallest one—with jam. Arrange them one on top of another so that the smallest is on top. Decorate the torte with various colored icings and arrange marzipan (made from almond dough) flowers or fruit on the very top.