Butterscotch Torte - cooking recipe

Ingredients

6 eggs, separated
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups graham cracker crumbs
1 cup finely chopped pecans
1 teaspoon baking powder
Topping or Filling
1 cup packed brown sugar
1 tablespoon all-purpose flour
1 dash salt
1/4 cup orange juice
2 tablespoons water
1 egg, beaten
1/4 cup butter
1 teaspoon vanilla extract
2 cups whipping cream
1/4 cup confectioners' sugar

Preparation

Line 3 greased 9\" round baking pans with waxed paper and grease the paper; set aside.
In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
Add vanilla and mix well.
Combine cracker crumbs, nuts and baking powder.
Fold in egg yolk mixture.
Gradually fold in egg whites.
Pour equally into prepared pans.
Bake at 325\u00b0F for 20-25 minutes or until lightly browned.
Cool for 10 minutes before removing from pans to wire racks.
Topping: Combine brown sugar, flour and salt in saucepan.
Stir in orange juice and water until smooth; bring to a boil.
Reduce heat; cook and stir for 2 minutes or until slightly thickened.
Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
(Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
Cool completely.
Assembly In a mixing bowl, beat cream until soft peaks form.
Beat in confectioners sugar until stiff.
Place one cake layer on a serving plate; spread with one third of the whipped cream.
Repeat layers twice.
The whipped cream is only on the tops of the cakes- not on the sides.
Drizzle some of the topping over cake.
Serve remaining topping with cake.
Refrigerate leftovers.