6 eggs, separated
1 tsp. baking powder
Dash of salt
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. almond extract
2 c. finely crushed graham crackers
1 c. chopped pecans

SAUCE:

1 c. brown sugar
1/4 c. butter
1/4 c. water
1 tbsp. flour
1/4 c. orange juice
1 egg
1 tsp. vanilla
Dash of salt
1 1/2 c. whipping cream

Prepare Sauce: Combine butter with brown sugar; add flour, orange juice, water, beaten egg and salt. Cook until mixture is thick. Add vanilla and cool. (Must be cold for spreading.)

Prepare Torte: Separate eggs, beat yolks until thick. Add baking powder, salt, sugar and flavorings. Whites are set aside. Fold graham crackers in egg mixture and blend well, add pecans. Stiffly beaten egg whites are then carefully folded into yolk mixture. Bake in greased pan (2 quart size) at 325 degrees for 30 to 35 minutes.

Spread whipped cream over cooked torte with butterscotch sauce, spread over whipped cream.