Strawberry meringue torte
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Sifted cake flour |
| 1¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Vegetable shortening |
| 1¼ | cup | Sugar |
| 4 | Eggs; separated | |
| 1 | teaspoon | Almond extract |
| ⅓ | cup | Milk |
| ½ | cup | Sliced almonds |
| 2 | tablespoons | Sugar |
| ½ | cup | Currant jelly |
| 3 | pints | Strawberries; washed and hulled |
| 1 | tablespoon | Water |
Directions
STRAWBERRY FILLING
Preheat oven to 350 degrees F.
1. Sift flour, baking powder and salt onto wax paper. Beat shortening, ½ cup of the sugar, egg yolks and almond extract until fluffy.
2. Stir iin flour mixture alternately with milk; spread batter into two greased and floured 9-inch pans.
3. Beat egg whites until foamy. Gradually beat in sugar until meringue is stiff; spread over batter. Sprinkle with almonds and the sugar.
4. Bake for 30 minutes. Cool on wire racks.
5. Spread strawberry filling on one layer; top with second layer. Melt jelly with water; cool. Dip strawberries in jelly; arrange on cake.
Refrigerate.
Strawberry Filling: Crush 1 pint of the strawberries; let stand with ¼ cup of sugar 1 hour. Add 1 tbls. cornstarch. Cook, stirring until thick.
cool.
Posted to recipelu-digest by SUNFIRELJ@... on Feb 10, 1998