Butterscotch Torte

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 cup brown sugar packed
• 0.3 cup butter cubed
• 0.3 cup powdered sugar 
• 1  eggs lightly beaten
• 6  eggs separated
• 1 tablespoon flour all-purpose
• 2 cups graham cracker crumbs 
• 2 cups cup heavy whipping cream 
• 1 cup nuts finely chopped
• 0.3 cup orange juice 
• 1.5 cups sugar 
• 1 teaspoon vanilla extract 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside.
2. Let egg whites stand at room temperature for 30 minutes.
3. In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla.
4. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture.
5. In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
6. Pour into prepared pans.
7. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.
8. For topping, in a large saucepan, combine the brown sugar, flour and salt. 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 a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
9. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring.
10. In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form.
11. Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice.
12. Drizzle some of the topping over cake.
13. Serve remaining topping with cake. Refrigerate leftovers.