Dark Torte
6 large eggs, separated
1 cup granulated sugar, divided
1½ cups ground zwieback crumbs
(1 six-ounce box)
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cloves
(high altitude: 1 tablespoon cake flour)
⅛ teaspoon salt
⅛ teaspoon cream of tartar
1 cup finely chopped pecans
Sherry Syrup (see page 426)
Whipped Cream Topping (see page 427)
Preheat the oven to 375°F. Butter two 9-inch cake pans. Butter two cooling racks.
In a large bowl, beat the egg yolks until they are light and lemon-colored. Remove 2 tablespoons of sugar from the cup of sugar and set aside. Gradually beat the rest of the sugar (1 cup minus 2 tablespoons) into the egg yolks. In another large bowl, combine the crumbs, baking powder, cinnamon, and cloves (and flour if cooking at h
