Mystery Torte
16 Ritz crackers
2/3 cup nuts
3 egg whites
1/2 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla
1 cup (1/2 pint) whipping cream
Sugar to taste
Heat oven to 350. Roll crackers, grind nuts and mix together (or put both in a food processor and mix until you can�t tell them apart). Set aside. Mix baking powder and sugar. Set aside. Beat egg whites until stiff; add sugar mixture slowly. When done, fold in the cracker-nut mixture and add vanilla. Pour into lightly greased 8-inch pie tin. Bake 30 minutes at 350 degrees. Cool completely (but do not refrigerate yet).
Use the last two ingredients to make whipped cream. Push down the thin top layer of the torte, then spread the whipped cream on top, taking care not to lift any of the crumbs from the top in the spreading. Put in the refrigerator and chill for at least three hours before serving.
This recipe is part of the Korleski heritage.
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