Instructions: Preheat oven to 350 degrees.

Grease and line to 25cm cake tins with greased wax paper.

Finely chop pecans, reserve some to decorate cake.

Carefully separate eggs.

Beat the egg yolks in a mixer until thick and light, then beat in the sugar. When it forms a ribbon, stir in the flour, salt, baking powder, orange juice, and the chopped nuts.

Beat the egg whites until stiff and fold them in. Pour into cake pans and bake for 25 minutes or until a skewer comes out clean when inserted. Cool 5 minutes on a wire rack. Remove from the pans.

Before serving, put the layers together with whipped cream flavored with the grated orange rind.

Frost the cakes with the following mixture: Melt the chocolate pieces in a double boiler; stir in the sour cream. When well mixed, spread it over the torte. Garnish with a few chopped nuts.

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