Title: Strawberry Meringue Torte
Categories: None
Yield: 1 Servings

1 1/3 c Sifted cake flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 ts Vegetable shortening
1 1/4 c Sugar
4 Eggs; separated
1 ts Almond extract
1/3 c Milk
1/2 c Sliced almonds
2 tb Sugar

-----------------------------STRAWBERRY FILLING-----------------------------
1/2 c Currant jelly
3 pt Strawberries; washed and
-hulled
1 tb Water

Preheat oven to 350 degrees F.

1. Sift flour, baking powder and salt onto wax paper. Beat shortening, 1/2
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 1/4
cup of sugar 1 hour. Add 1 tbls. cornstarch. Cook, stirring until thick.
cool.

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