Preheat the oven to 350°.
Grease or spray the bottom and sides of two 8-inch round cake pans. Then add parchment paper on bottom and sides of pans. Grease or spray the parchment paper.
Divide the whites and yolks of the eggs.
With a mixer on high speed, beat the egg whites and ½ cup of sugar until soft peaks form. Set aside.
In a medium bowl, mix by hand the egg yolks, remaining ½ cup of sugar, vanilla wafers, walnuts, baking powder, and salt. Mix well until all is incorporated.
Add the mixture to the beaten egg whites and mix on lowest speed until well-mixed.
Divide the batter into the two prepared pans.
Bake at 350° for 30-35 minutes, or until the edges are lightly browned.
Place the pans on a wire rack to completely cool.
Meanwhile, with a mixer on medium high speed, or by hand, beat all the Cream Topping ingredients together for a few minutes until thick. Let it sit for five minutes to thicken more.
Invert one cake layer onto a serving plate and gently, slowly peel off the parchment paper.
Spread half of the Cream Topping to the edges of the cake layer, then invert the other cake layer on top, gently remove the parchment paper and spread the rest of the Cream Topping over the top and down the sides a little. (Optional: Sprinkle the top with additional finely chopped nuts or wafer crumbs.)
Store the torte covered in the refrigerator.