Recipe Butterscotch Torte

Ingredients
6 eggs, separated
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups graham cracker crumbs
1 cup finely chopped nuts
1 teaspoon baking powder
TOPPING/FILLING:
1 cup packed brown sugar
1 tablespoon all-purpose flour
Dash salt
1/4 cup orange juice
2 tablespoons water
1 egg, beaten
1/4 cup butter or margarine
1 teaspoon vanilla extract
2 cups whipping cream
1/4 cup confectioners' sugar

Directions
Line three greased 9-in. 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 thicken and lemon-colored. Add vanilla; mix well. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. Gradually fold in egg whites. Pour into prepared pans. bake at 325 degrees F for 20-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks.
For topping, combine brown sugar, flour and salt in a 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. 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.
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 a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.