Schmoo Torte

Oil bottom of 10 inch tube pan, set aside. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). In a large bowl, beat egg whites until almost stiff. Add cream of tartar and very gradually add the 1/2 cup sugar. In another bowl, beat yolks until light. Add the remaining 1/2 cup sugar and the vanilla. Fold yolk mixture into whites. Fold in flour and baking powder. Gently fold in pecans by hand. Pour batter into prepared pan and bake for 1 hour. Remove from oven and invert to cool. Remove from pan and slice into three layers. Filling: Whip 500 ml whipping cream, and sweeten lightly with icing sugar. Use to fill between layers and cover sides of torte. Decorate with rosettes of whipping cream. Bring 250 ml whipping cream, butter and brown sugar to a boil in a saucepan. Remove from heat and cool. Just before serving, drizzle some of the sauce over the torte and put remaining sauce in a bowl on the side.