Mildred Hoppe	Pope's nut torte (top)

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Nut Torte

Source: "No Experience Necessary", Original Recipes From Pope's Cafeterias in St. Louis, 1979

Yield: 1 torte

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Ingredients

• 3/4 cup (about 5 large) egg whites, at room temperature

• 1/8 tsp cream of tartar

• 1/2 cup firmly packed brown sugar

• 1/2 cup granulated sugar

• 1/2 tsp vanilla

• 1/4 tsp almond flavoring

• 1/2 cup plus 2 Tbsp graham cracker crumbs

• 1/2 cup shopped pecan pieces

• All purpose vegetable shortening for greasing pans

• 1 large banana, sliced

• 2 cups whipped topping or 1 cup whipping cream and 2 Tbsp confectioner's sugar

• Garnish: maraschino cherries, toasted almonds or pecan pieces

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Preparation

Preheat oven to 400 degrees.

Rinse large bowl of electric mixer with 2 tablespoons vinegar and a teaspoon of salt to dissolve any trace of grease. Rinse well with water and dry.

Place egg whites and cream of tartar in bowl. Beat on high speed until egg whites form soft peaks. Use a wire balloon-type beater if you have one.

Sift together brown sugar and granulated sugar. With a hand sifter, sprinkle sugar over egg whites gradually, adding about a tablespoon at a time, and beating very well, on high speed, for at least a minute after each addition. After all the sugar has been added, continue to beat for at least 5 more minutes or until egg whites are glossy and stand in stiff peaks. Tip the bowl; if whites start to slide you haven't beaten them enough. Add vanilla, almond flavoring and mix thoroughly. Remove bowl from mixer.

Combine graham cracker crumbs and pecans thoroughly. Sprinkle a third over the egg whites and fold in very gently. Gradually add remaining crumbs and pecans, folding in gently after each addition. Pour the mixture into a well-greased 8-by-2-inch round baking pan. Reduce oven temperature to 350 degrees and bake for 35 minutes or until top of torte is firm to the touch, but still light in color.

Remove from the oven, cool in pan. Arrange layer on a serving platter, cover with sliced bananas. Prepare whipped topping or beat the whipping cream until stiff and sweeten it with 2 tablespoons confectioner's sugar. Decorate top and sides of torte with topping or sweetened cream, sprinkle with almonds or pecans and cherries. Refrigerate until ready to serve. If whipped cream is used, cake will not store very long.