6 eggs, separated
1 1/2 c. sugar
1 tsp. baking powder
2 tsp. vanilla
1 tsp. almond extract
2 c. graham cracker crumbs
1 c. chopped nuts

Beat egg yolks well, slowly adding sugar, then baking powder and flavorings. Mix well. Beat egg whites until they hold stiff peaks, fold into yolk mixture. Fold in crumbs and nuts. Pour into 2 (9 inch) layer pans, greased and lined with waxed paper. Bake in slow oven (325 degrees) for 30 to 35 minutes. Cool 10 minutes, then remove from pans.

Frost when completely cooled. To Frost: Whip 2 cups heavy cream, slowly adding 3 tablespoons confectioners' sugar. Spread between layers and over top of torte.

For Sauce: Add 1/4 cup water to 1/4 cup melted butter in a saucepan. Mix: 1 tbsp. flour

Blend into butter mixture. Add: 1/4 c. orange juice 1/2 tsp. vanilla

Mix well. Bring to a boil and cook until thickened. Cool thoroughly. Pour over whipped cream so the sauce drizzles down the sides. Cut and serve. Serves 12 or more depending how the cake is cut.