"It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. --Lavonne Hartel Williston. North Dakota"
Line three greased 9-in. 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 thicken and lemon-colored. Add vanilla; mix well. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. Gradually fold in egg whites. Pour into prepared pans. bake at 325 degrees F for 20-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks.
For topping, combine brown sugar, flour and salt in a 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. 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.
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 a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.