Party Meringue Cake (Blits Torte)
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Slivered blanched almonds||1⁄4 Cup (4 tbs)|
|Sweetened halved strawberries/Drained thawed frozen berries||1⁄4 Cup (4 tbs) (fresh)|
Cream shortening; gradually add 1/2 CUP sugar and vanilla, creaming till fluffy.
Beat in egg yolks.
Sift together flour, baking pow-der, and salt; add alternately with milk to creamed mixture, beating after each addition.
Pour into 2 paper lined 8x1 1/2 inch round pans.
Beat egg whites till frothy; gradually add 1/2 cup sugar and beat till stiff peaks form.
Spread evenly over cake batter; sprinkle with almonds.
Bake at 350Â° for 30 to 35 minutes.
Cool in pans 10 min-utes; remove, cool thoroughly.
Spread strawberries between layers (meringue side up).
Serve with whipped cream and extra sweetened strawberries.