Queen Of Hearts Crown Cake
|Cream of tartar||1⁄4 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|9 inch basic white cake layer||1|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|Cherry pie filling||1 Cup (16 tbs)|
Whip egg whites until stiff.
Gradually beat in cream of tartar, salt, and sugar until egg whites stand in peaks.
Spread sides of cake with meringue.
Cover with almonds.
Spread cherry pie filling on top of cake to within 1 inch from edge of cake.
Fill pastry bag with meringue.
Using large rosette tip, form double row of meringue rosettes around edge of cake.
Bake in preheated 425 Â°F oven 4 minutes or until tips of meringue turn brown.