BUTTERSCOTCH TORTE

Steps:

• 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°F 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.