Torte Elysee - cooking recipe

Ingredients

6 eggs, separated
1 1/4 c. sugar
1/4 tsp. salt
1 c. flour
1 tsp. baking powder
3 Tbsp. lemon juice
1 tsp. vanilla
2 c. whipping cream

Preparation

Beat egg yolks, sugar and salt until thick and lemon colored. Fold in sifted flour and baking powder alternately with the 6 stiffly beaten egg whites, lemon juice and vanilla.
Pour into two (2) buttered and floured layer cake pans.
Spread over layers a meringue made by beating 4 egg whites until stiff and folding in 4 tablespoons sugar.
Sprinkle one layer with shredded blanched almonds, the other with coconut.
Bake in moderate oven (350\u00b0) 30 minutes.
Spread whipped cream between layers and around sides of cake.
Sprinkle sides with shredded, blanched almonds, browned in butter.