Pecan Torte

Ingredients
6 eggs separated
3/4 cup sugar
6 ounces pecans, ground
1 teaspoon vanilla
1 quart frozen custard
2 ounces rum
confectioner's sugar

Directions
Beat egg yolks until thick and lemon colored; gradually beat in the sugar and vanilla. Beat egg whites until stiff, but not dry. Fold in egg yolk mixture along with pecans.

Pour into 2 greased 9-inch layer cake pans lined with buttered parchment paper. Bake in 350 degree oven for 25 minutes. Cake will shrink from sides of pan. Remove from pans to cake rack and remove paper. Mix 1 quart of frozen custard and 2 ounces of rum and serve with cake.