Almond Meringue Torte - cooking recipe

Ingredients

1/2 c. sugar
4 eggs, separated
1 tsp. vanilla extract
1 tsp. baking powder
1/4 tsp. salt
pinch of salt
3/4 c. sugar
1 Tbsp. sugar
1 c. whipping cream
1 tsp. vanilla
1/2 c. shortening
3 Tbsp. milk
1 c. cake flour (all-purpose use 1 c. minus 2 Tbsp.)
pinch of cream of tartar
1/2 c. sliced almonds, toasted
1/2 tsp. cinnamon
2 tsp. sugar
fresh fruit (strawberries, bananas, raspberries, etc.)

Preparation

In mixer bowl,\tcream the 1/2 cup sugar and shortening. Add egg yolks,\tone
at
a time, beating well after each addition. Stir
in
milk
and
vanilla
extract.
Combine
flour, baking powder and\t1/4
teaspoon
salt; add to creamed mixture and beat until
smooth.
Pour into 2 greased 9-inch cake pans. Beat egg whites
with
pinch of salt and cream of tartar until soft peaks form.
Beat
in
3/4
cup
sugar, 1 tablespoon at a time, until stiff, glossy peaks form.
Divide meringue between pans, spreading over
batter.
Sprinkle
with
almonds
and 1 tablespoon sugar mixed with the cinnamon.
Bake at 350\u00b0 for 30 minutes.
Turn out onto rack to cool.\tUsing second rack, turn again so meringue is right side up.
Save any almonds that may fall off for
garnish. No\tmore
than 6 hours before serving, place 1 layer,
meringue side
up,
on serving plate.
Spread with
3/4 of sweetened whipped cream flavored with vanilla and fruit.
Top
with remaining layer, meringue side up;\tgarnish with remaining cream and more fruit.
Serves 10 to 16.