Butterscotch Torte

Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside.

Let egg whites stand at room temperature for 30 minutes.

In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla.

Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture.

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.

Pour into prepared pans.

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.

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.

Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring.

In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form.

Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice.

Drizzle some of the topping over cake.

Serve remaining topping with cake. Refrigerate leftovers.