6 eggs, separated
1 1/2 cups sugar
1 tsp baking powder
2 tsp vanilla
1 cup chopped nuts (I used walnuts)
2 cups graham cracker crumbs (a little less than two sleeves of graham crackers)
for caramel sauce:
1/4 cup butter, melted
1/4 cup water
1/4 cup orange juice
1 well beaten egg
1 tbsp cornstarch
1 tbsp vanilla
1 cup brown sugar
1 pint cream
Preheat oven to 325.
Beat egg yolks until light and frothy. Add sugar, baking powder and vanilla and continue to beat until very thick and pale in color. Set aside.
Beat the egg whites until they hold soft peaks. Gently fold egg whites into egg yolks and then fold in the nuts and graham cracker crumbs.
Divide batter into two WELL GREASED 9-inch cake pans and bake for 35 minutes. Let cool before turning cakes out of pans onto plates or a counter top.
To make the caramel sauce, combine all ingredients in a saucepot and bring to a boil whisking the whole time. Don't stop whisking or the egg will cook and curdle, which isn't the end of the world (you won't really be able to notice after you assemble the torte) but it can be prevented by whisking constantly until the sauce is very thick and boiling. Remove sauce from heat and let cool completely.
To assemble the torte, whip the cream until it holds soft peaks. Spread whipped cream between graham cracker layers and over the top of the torte. Pour on the cooled caramel sauce and it let drip down the sides.
**Great grandma says to keep the torte in the refrigerator overnight before serving but I didn't see a need to do that and served it to friends the same night I made it.
2 hours (includes cooling time)