Beat egg yolks well, slowly adding sugar,
then baking powder and flavorings. Mix well. In another
bowl, beat egg whites until they hold stiff peaks; fold
into egg yolk mixture. Fold in graham cracker crumbs and
nuts. Pour into two 9” layer pans, greased and lined
with wax paper. Bake in slow oven at 325 degrees for 30–35
minutes. Cool 10 minutes, then remove from pans; frost when
completely cooked, or wrap layers individually and freeze
(thaw before frosting). For frosting, whip heavy cream,
slowly adding powdered sugar. Spread cream between layers
and over top of torte. For sauce, add water and melted butter
into a saucepan. Blend in brown sugar and flour. Add egg,
orange juice, and vanilla; mix well. Bring to a boil and
cook until thickened, stirring constantly. Cool thoroughly.
Pour over whipped cream so that the sauce drizzles down
the sides of the cake. Makes 12 servings.