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A lovely old-fashioned treat!
Preheat oven to 325F.
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 yolk mixture and then fold in the nuts and graham cracker crumbs.
Divide batter into two very well greased 9-inch cake pans, spread it out evenly, place in the preheated oven 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 of these 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. At that point, remove sauce from heat and let cool completely.
To assemble the torte, whip the heavy cream until it holds soft peaks. Spread whipped cream between the two graham cracker layers and over the top of the torte. Then pour on the cooled caramel sauce and it let drip down the sides.
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morrisokmom on 11.14.2011
Can not wait to try this out at Thanksgiving!!
txtoga on 11.9.2011
This sounds very similar to a treat my mom used to make called Butterscotch Nut Torte although I don’t remember orange juice being in the recipe. Anyway, it sounds delicious. I’ll have to try it out on the family for Thanksgiving.