Recipe - Strawberry Meringue Torte

1 1/3 cup Sifted cake flour
1 One fourth teaspoon Baking powder
One fourth teaspoon Salt
One half teaspoon Vegetable shortening
1 One fourth cup Sugar
4 Eggs; separated
1 teaspoon Almond extract
1/3 cup Milk
One half cup Sliced almonds
2 tablespoon Sugar

STRAWBERRY FILLING
One half cup Currant jelly
3 pt 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, 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 9inch 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 recipeludigest by SUNFIRELJ@aol.com on Feb 10, 1998