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FOR CAKE: Preheat oven to 350F.
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Butter 9-inch diameter springform pan.
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Line bottom with parchment paper.
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Butter parchment.
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Dust pan with flour.
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Finely grind bread in processor.
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Spread on baking sheet.
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Bake till golden brown, stirring occasionally, about 10 min.
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Finely grind breadcrumbs in processor.
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Measure 3/4 c. crumbs (reserve remainder for another use).
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Finely grind nuts in processor.
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Using electric mixer, beat 3/4 c. sugar and yolks in large bowl till thick, about 3 min.
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Beat in rum, coffee pwdr mix and peel.
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Fold in 3/4 c. crumbs and grnd nuts.
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Beat whites and salt in another large bowl till soft peaks form.
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Gradually add in remaining 1/4 c. sugar and beat till stiff.
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Fold 1/3 of whites into batter.
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Mix in remaining whites in 2 additons.
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Spoon batter into pan.
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Bake cake till tester inserted into center comes out clean, about 45 min.
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Cold in pan on rack 10 min.
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Turn out cake.
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Peel off parchment.
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Turn cake over; cold on rack 15 min.
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Line baking sheet with foil.
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Lightly oil foil.
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Place cake on prepared sheet.
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FOR CARAMEL: Combine sugar and water in heavy medium saucepan.
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Stir over medium-low heat till sugar dissolves.
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Increase heat to medium-high and boil without stirring till mix turns amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 6 min.
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Pour caramel over top of cake.
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Oil tip of knife.
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Immediately cut through caramel layer only, marking 8 serving pcs.
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Garnish with walnut halves.
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Cold completely.
