Carob Strawberry Torte
|Cream of tartar||1⁄4 Teaspoon|
|Honey||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Carob whip||4 Cup (64 tbs)|
|Sliced fresh strawberries||1 1⁄2 Cup (24 tbs)|
|Whole strawberries||3 (Fresh)|
Preheat oven to 250°F.
Butter and flour 2 large baking sheets.
With a 7-inch saucepan cover, trace 2 circles on each baking sheet.
In a large bowl, beat together egg whites and cream of tartar until foamy.
Gradually beat in honey and vanilla, and continue beating until whites are stiff but not dry.
Divide between circles on prepared baking sheets, spreading evenly to edges of circles.
Bake on middle shelf of oven until lightly browned, 45 to 50 minutes. (After about 25 minutes, reverse baking sheets.) Remove from oven, and cool on baking sheets.
To assemble, place 1 meringue on a serving plate, spread with 1 cup Carob Whip, and top with 1/2 cup sliced strawberries.
Repeat until top layer is in place.
Spread remaining Carob Whip on top, and decorate with whole strawberries.
Store in refrigerator.