|Eggs||4 , separated|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Blanched almonds||1⁄2 Cup (8 tbs), sliced|
|Granulated sugar||2 Tablespoon|
|Cream filling||1⁄2 Cup (8 tbs) (adjust quantity as needed, streamline)|
Heat oven to 325°.
Grease and flour 2 round layer pans, 8x1 1/2 inches.
Beat egg whites until foamy.
Beat in 1/2 cup each granulated sugar and confectioners' sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Set meringue aside.
Measure shortening, 3/4 cup confectioners' sugar, the egg yolks and milk into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Add flour, baking powder and salt; beat 1 minute medium speed, scraping bowl occasionally.
Spread in pans.
Spread half the meringue on batter in each pan.
Sprinkle each with half the almonds, then with 1 tablespoon granulated sugar.
Bake 35 to 40 minutes or until meringue is set.
Prepare Streamlined Cream Filling.
With spatulas, carefully remove layers from pans.
Place 1 layer meringue side up on serving plate.
Spread with filling.
Top with other layer, meringue side up.
Chill at least 1 hour.
Serving size: Complete recipe
Calories 3626 Calories from Fat 1460
% Daily Value*
Total Fat 166 g255.1%
Saturated Fat 39.7 g198.7%
Trans Fat 13.5 g
Cholesterol 858.6 mg286.2%
Sodium 1416.8 mg59%
Total Carbohydrates 485 g161.6%
Dietary Fiber 10.9 g43.7%
Sugars 323.6 g
Protein 60 g119.1%
Vitamin A 24.6% Vitamin C
Calcium 94.8% Iron 71.2%
*Based on a 2000 Calorie diet