Recipe - Frozen Strawberry Cream Torte

1 Swiss Meringue recipe
2 One half cup Heavy cream **
One half cup Almonds, blanched & cut or sliced up
1 cup Strawberry, cut or sliced up sweetened

** Cream is whipped, unsweetened, gelatin added, flavored with rum. See
Whipped Cream recipe.

Set oven at 250 degrees. Grease and flour 2 large baking sheets. Trace 4
circles in flour, each 6 inches in diameter. Spread thin layer of Swiss
Meringue within each circle. Sprinkle 1 layer with cut or sliced up almonds. Bake
meringue layers in a 200 degree oven 3040 minutes, or as slowly as
possible, until they are completely crisp and dry, but still white.

Combine about 2 1/3 cups of whipped cream with sweetened berries that have
first been well drained, folding carefully together. Working as quickly as
possible to prevent meringue from softening, sandwich layers with whipped
cream mixture. Place the almondstudded layer on top. Place in the freezer
for 23 hours, or until cake is frozen.

Spread most of remaining whipped cream around sides. With a star tube, make
a border of rosettes around top of torte with the last of the whipped
cream. Place again in freezer. When sides and border are frozen, the torte
can be wrapped for freezer storage and kept up to 6 weeks. Serve frozen.

From _The Art of Fine Baking_, Paula Peck, copyright 1961

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini