Strawberry meringue torte

Yield: 1 Servings

Measure Ingredient
1⅓ cup Sifted cake flour
1¼ teaspoon Baking powder
¼ teaspoon Salt
½ teaspoon Vegetable shortening
1¼ cup Sugar
4 \N 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


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.


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.


Posted to recipelu-digest by SUNFIRELJ@... on Feb 10, 1998

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