Heat oven to 350. Line bottoms of two 8 or 9 inch round pans with foil.
In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 c granulated sugar, 1 Tb at a time; continue beating until still and glossy.
In small bowl, beat egg yolks, oil and 1 Tb rum extract on low speed until blended; add 1/2 c granulated sugar, the flour, baking powder, cinnamon and cloves. Beat on medium speed 1 minute.
Fold egg yolk mixture into egg whites. Fold in cracker crumbs, chocolate, and nuts. Pour into pans.
Bake 30-35 minutes or until tops spring back when touched lightly. Immediately turn pans upside down, resting rim of each pan on edges of two other upside down pans. Cool completely; about an hour.
Loosen edge of each cake layer with knife. Turn each pan upside down and hit sharply on countertop to remove cake; remove foil. Cut each cake horizontally in half for a total of 4 layers.
In chilled large bowl, beat all rum cream ingredients on high speed until stiff. Fill cake layers and frost top of torte with rum cream. Sprinkle very lightly with additional cinnamon if desired and garnish with white chocolate curls. refrigerate about 6 hours or until firm. Torte will mellow and become more moist upon resting. Store covered in refrigerator.