- 4 egg whites
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup graham cracker crumbs
- 1/2 cup chopped pitted dates
- 1/2 cup coconut
- 1/4 cup chopped nuts
- 1 teaspoon vanilla
- Sweetened whipped cream
Cut aluminum foil to fit bottom of 9-inch round cake pan. Brush foil with a few drops of oil (or rub with shortening).
Beat egg whites with salt using rotary or electric beater until stiff but not dry. Add sugar gradually, beating continuously. Add crumbs, dates, coconut, nuts, and vanilla; stir lightly until barely blended.
Pour into prepared cake pan and bake in a moderate oven (350F) 30 minutes. Remove from pan while hot. (With spatula, loosen edge of torte. Invert on piece of waxed paper. Place cake cooler over torte and turn right side up.) Cool.
To serve, cut into wedges and top with sweetened whipped cream. Sprinkle with chopped nuts, if desired. Yield: 6 to 8 servings.