Graham Cracker Torte

• FOR THE BASE:
• 6 whole Eggs (Yolks And Whites Separated)
• 1-1/2 cup Sugar
• 1 teaspoon Baking Powder
• 2 teaspoons Vanilla
• 1 cup Chopped Nuts (I Used Walnuts)
• 2 cups Graham Cracker Crumbs (a Little Less Than Two Sleeves Graham Crackers)
• FOR THE CARAMEL SAUCE:
• 1/4 cups Butter, Melted
• 1/4 cups Water
• 1/4 cups Orange Juice
• 1 whole Egg, Beaten
• 1 Tablespoon Cornstarch
• 1 Tablespoon Vanilla
• 1 cup Brown Sugar
• FOR THE ASSEMBLY:
• 1 pint Heavy Cream

1. Preheat oven to 325F.
2. Beat egg yolks until light and frothy. Add sugar, baking powder and vanilla and continue to beat until very thick and pale in color. Set aside.
3. Beat the egg whites until they hold soft peaks. Gently fold egg whites into egg yolk mixture and then fold in the nuts and graham cracker crumbs.
4. Divide batter into two very well greased 9-inch cake pans, spread it out evenly, place in the preheated oven and bake for 35 minutes. Let cool before turning cakes out of pans onto plates or a counter top.
5. To make the caramel sauce, combine all of these ingredients in a saucepot and bring to a boil whisking the whole time. Don't stop whisking or the egg will cook and curdle, which isn't the end of the world (you won't really be able to notice after you assemble the torte) but it can be prevented by whisking constantly until the sauce is very thick and boiling. At that point, remove sauce from heat and let cool completely.
6. To assemble the torte, whip the heavy cream until it holds soft peaks. Spread whipped cream between the two graham cracker layers and over the top of the torte. Then pour on the cooled caramel sauce and it let drip down the sides.

eggs, sugar, baking powder, vanilla, walnuts, graham cracker crumbs, caramel sauce, ubc, ubc, ubc, egg, cornstarch, vanilla, brown sugar, heavy cream

Taken from tastykitchen.com/recipes/desserts/graham-cracker-torte/ (may not work)