Caramel-Almond Torte

1. Generously grease and flour three 8x1-1/2-inch round baking pans; set aside. In a medium mixing bowl combine egg yolks, 1 cup of the sugar, the apple cider or juice, baking powder, vanilla, and cinnamon. Beat with an electric mixer on medium speed about 3 minutes or until thickened and light.

2. Thoroughly wash the beaters. In an extra-large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the remaining sugar, beating on high speed until stiff peaks form (tips stand straight).

3. Fold the egg yolk mixture into the egg white mixture. Fold cracker crumbs and almonds into egg mixture, one-fourth at a time. Divide batter evenly among the prepared pans.

4. Bake in a 325 degree F oven for 25 to 30 minutes or until top springs back when lightly touched near the center. Cool on wire racks for 10 minutes. Loosen sides; remove cake layers from pans. Cool thoroughly on wire racks.

5. Place a cake layer on a cake plate; spread with half of the Caramel Cream Filling. Top with second layer; spread with the remaining filling. Top with third layer. Frost the top and sides with the Sweetened Whipped Cream. Drizzle with the remaining Caramel Sauce. Makes 12 servings.