|Eggs||6 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Pecans||1 Cup (16 tbs), finley chopped|
|Whipping cream||2 Cup (32 tbs), whipped|
|Heavy cream||1 Cup (16 tbs)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
Oil the bottom of a 10 inch tube pan.
Beat the egg whites in a large bowl until light.
Beat in half the sugar.
Beat the egg yolks in a small bowl; fold into the egg white mixture.
Fold in the flour and baking powder.
Fold in the pecans.
Pour the batter into the prepared tube pan.
Bake at 325 degrees for 1 hour.
Invert on a funnel to cool completely.
Remove from pan.
Slice cake into 2 equal layers.
Stir the remaining 1/2 cup sugar into the whipped cream.
Spread between the layers and over the top and side of the torte.
Combine the heavy cream, butter and brown sugar in a saucepan; bring to a boil.
Remove from heat and let cool.
Drizzle some of the cream mixture over the torte just before serving.
Serve the remaining cream mixture in a glass dish for those who want more calories