Nutcracker Sweet Torte

6 eggs, separated
1 cup sugar
2 tablespoons vegetable on
1 tablespoon rum extract
1/4 cup all purpose flour
1 cup fine Graham cracker crumbs (about 12 squares)
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 ounce unsweetened chocolate, grated
1 cup finely chopped pecans
2 cups heavy whipping cream, cold
1/2 cup powdered sugar
2 teaspoons rum extract

Preheat oven to 350F. Line bottom of 2 round pans 8 inch or 9 x 1/2 inch with aluminum foil. Beat egg whites in large bowl until foamy; beat in 1/2 cup sugar (1 tablespoon at a time) until stiff and glossy and set aside. Beat egg yolk, oil rum extract in a small bowl on low speed until blended. Add remaining 1/2 cup sugar, flour, powder, cinnamon, and cloves. Beat on medium speed for one minute, fold egg yolk mixture into egg whites. Fold in cracker crumbs, reserving a little for garnish, chocolate and pecans; pour into pan. Bake 30 to 35 minutes or until top springs back when lightly touched. Immediately invert pans, resting rims on edges of 2 inverted pans; cool completely. Loosen edge of each cake layer with knife, invert each pan and hit sharply on counter top to remove cake; remove foil. Split each cake in half to make four layers. Frost or pipe layers and top of torte with rum-flavored whipped cream.

Put some lee in the bottom of a large bowl; into this put a smaller bowl, adding ice around it and pouring a little water over ice. Bowl must be chilled. Beat all ingredients in chilled bowl until stiff.

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Cajun Country -- New Iberia, Louisiana