Butterscotch Torte

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.