GRAHAM CRACKER TORTE

1 2/3 cups graham cracker crumbs

1 cup chopped walnuts
1 tsp cinnamon
1/2 tsp salt
1/4 tsp allspice
1/2 tsp ginger
1/2 tsp baking powder
1/2 cup butter
1/4 cup sugar
4 eggs, separated
1/2 cup milk
1 1/2 cups canned applesauce
1 pint heavy cream
3 tbsp powdered sugar
shaved chocolate, for garnish
maraschino cherries, for garnish

In a small bowl mixing bowl, combine the graham crackers, walnuts, cinnamon, salt, allspice, ginger, and baking powder; set aside.  

Cream the butter in a large mixing bowl until light and fluffy.  Add the egg yolks and mix together thoroughly.  Add the crumb mixture alternately with the milk.  Beat the egg whites until stiff but not dry and fold into the sugar mixture.  Pour batter into 2 waxed paper-lined and greased 8-inch round cake pans.  

Bake at 325 degrees for 30 to 35 minutes or until layers test done.  Cool, then remove from pans.  Cool completely on wire racks.  Split each layer horizontally into 2 layers. 

Place 1/2 cup of the applesauce in a bowl.  Whip the cream until stiff and fold in the powdered sugar.  Fold 2/3 of the whipped cream into the applesauce. Place the bottom of one layer on cake plate, spread with 1/2 cup of the applesauce and top with the top half of that layer.  Spread the applesauce/whipped cream mixture over top of that layer.  Repeat process with the other layers except for the topping of the last layer. Place remaining whipped cream in a pastry tube and pipe around the top edge and in center of cake.  Garnish with the chocolate shavings and cherries.