6 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
6 egg yolks
1/2 cup sugar
1/2 teaspoon vanilla
1 medium onion, chopped
1/2 cup flour
1 teaspoon baking powder
1 cup chopped pecans (by hand).
500 ml whipping cream
icing sugar
250 ml whipping cream
1 tablespoon butter
1-1/2 cups brown sugar
Oil bottom of 10 inch tube pan, set aside. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). In a large bowl, beat egg whites until almost stiff. Add cream of tartar and very gradually add the 1/2 cup sugar. In another bowl, beat yolks until light. Add the remaining 1/2 cup sugar and the vanilla. Fold yolk mixture into whites. Fold in flour and baking powder. Gently fold in pecans by hand. Pour batter into prepared pan and bake for 1 hour. Remove from oven and invert to cool. Remove from pan and slice into three layers.
Filling:
Whip 500 ml whipping cream, and sweeten lightly with icing sugar. Use to fill between layers and cover sides of torte. Decorate with rosettes of whipping cream.
Sauce:
Bring 250 ml whipping cream, butter and brown sugar to a boil in a saucepan. Remove from heat and cool. Just before serving, drizzle some of the sauce over the torte and put remaining sauce in a bowl on the side.