Beat egg yolks until thick, and gradually beat in 1.2 cup of the sugar. Keep beating until very light.
Beat in extracts and mix in crumbs.
Beat whites of eggs until foamy. Add remaining sugar one tablespoon at a time. Beat until shiny and
stiff peaks form.
Fold whites mixture into beaten egg mixture and blend in the nuts.
Spread the beaten egg mixture into two 9-inch buttered pie plates. Bake 20-25 minutes until set.
Remove from oven and cool.
In a saucepan, mix cranberry sauce and brown sugar over medium heat. Stir constantly until mixture
comes to a boil. Remove from heat and stir in gelatin until dissolved and cool until partially set.
Whip the heavy cream and set aside.
Spread a thin layer of cranberry mixture in the torte shells, followed by a layer of whipped cream.
Continue to layer until the shell is filled, ending with whipped cream.
Let stand until cranberry portion is completely set.