Nut curls for garnish: Shave nuts thin with vegetable parer or knife
1c. Brazil nuts, halved, or ¾c. whole blanched almonds
2c. walnut or pecan halves
1c. whole candied red and green cherries, mixed
1c. raisins or sliced dates
1½c. sifted flour
¼c. sifted confectioners sugar
1tblsp. sugar (for top)
¼c. Brazil nut curls (for top)
Fit two lengths of brown paper into a 9" square pan; allow 1½" extension beyond pan edges. Grease lightly to settle papers into the pan.
Combine nuts and fruit in a large bowl. Toss with ½ c. flour.
Sift remaining 1 c. flour with the salt.
Beat eggs and egg yolks until thick and lemon-colored. Gradually beat in 1¼ c. sugar and vanilla, beating until cream-colored. Fold in dry ingredients. Pour over the fruit-nut mixture; fold until completely mixed. Turn into prepared pan.
Bake in moderate oven (375°) 50 to 60 minutes, or until cake tester comes out clean when inserted in center of the torte. (When the torte is a medium brown, cover it with paper or foil for remainder of baking time.)
Meanwhile, prepare topping. Beat egg whites until peaks form. Gradually beat in ¼c. sugar and the confectioners sugar; continue beating until stiff and glossy.
Take torte from the oven, remove paper cover and spread the topping evenly over crust. Be sure to cover edges. Sprinkle with remaining 1 tblsp. sugar and Brazil nut curls. Return to oven for 15 minutes, or until lightly browned.
Cool in pan 30 minutes. Lift from pan by paper liner onto wire rack. Loosen paper from meringue edges. When cold, cut paper off sides, but leave it on the bottom of the torte. Serve cut in slices or small squares, plain or topped with whipped cream.