Wanda, this recipe was published in the St. Louis Post Dispatch on Jan 21, 1962. It is the original. I hope you enjoy it.

INGREDIENTS
One and one-half cups egg whites(about 12 eggs)
One-half teaspoon cream of tartar
One and one-half cups white sugar
One and one-half cups plus one tablespoon, tightly
packed brown sugar
One teaspoon vanilla
One teaspoon almond extract
Ten ounces graham cracker crumbs
Eight ounces broken pecan pieces
Two ounces shortening for greasing pans
Use about five ounces sliced bananas for each torte
Allow two cups whipped cream for each torte
One ounce toasted almond slivers
Maraschino cherries as needed

Beat egg whites and cream of tartar to soft peaks, then adding the mixture of brown and white sugar and continuing the beating for five minutes or until the mixture becomes glossy and well peaked. Flavorings are folded in. It is very important to add the sugar slowly and beat after each addition. Crumbs mixed with pecan pieces are added to the egg white mixture; first, one-fourth the amount, then the remainder is folded in gradually and gently.
Batter is poured into four 8 inch cake pans which have been heavily greased. Bake in 300 degree oven for 30 minutes or until top is light brown. Cakes are cooled in pans before removing.
When cakes are coole bananas are sliced over the top then whipped cream goes on top and sides. Toasted almonds and cherries are then scattered over top. Dessert is served well chilled.
Makes four individual tortes. Unused layers may be frozen for future use.