In a medium bowl, mix the cake meal, eggs, salt, stock, and nutmeg until smooth, sticky dough forms. Set in a colander with 1/4-inch holes (or a spaetzle maker) over boiling water and, using a rubber spatula, push one-third of the dough at a time through the holes into the pot. The spaetzle will instantly float. Stir them around to prevent them from sticking together. Cook for 45 seconds before scooping them into the ice bath. Drain the spaetzle well and store in an airtight container in the refrigerator for up to 3 days.