Blitz Torte With Strawberries
|Eggs||4 , separated|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Milk||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Fresh strawberries||1 Pint, sliced|
Cream 1/2 cup of the sugar with the butter.
Blend in beaten egg yolks; then add milk and flour alternately.
Add baking powder and vanilla.
Place mixture in two greased 8-inch cake pans.
In a separate bowl beat egg whites until stiff, gradually adding the remaining sugar.
Fold in nuts.
Spread half of the meringue aver each layer.
Bake at 375Â° for 25 minutes.
Cool in pans on wire racks.
Place one layer on serving plate, meringue side up and cover with strawberries followed by whipped cream.
Follow this procedure for the second layer.