|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.