|Ground cinnamon||1⁄2 Teaspoon|
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolks||4 , well beaten|
|Sugar||3⁄4 Cup (12 tbs)|
|Slivered blanched almonds||2⁄3 Cup (10.67 tbs)|
|Vanilla filling||1 Cup (16 tbs) (Creamy, Adjust Quantity As Needed)|
Mix the 1 tablespoon sugar with cinnamon; set aside.
Sift the flour, baking powder, and salt together.
Cream butter and extract.
Add 1/2 cup sugar gradually, creaming until fluffy.
Add egg yolks in thirds, beating well after each addition.
Mixing only until well blended after each addition, alternately add dry ingredients and milk.
Turn batter into 2 greased (bottom only) 8-inch layer cake pans; spread evenly to edges.
Beat the egg whites until frothy; gradually add the 3/4 cup sugar, beating until stiff peaks form.
Spread one half of meringue over batter in each pan; sprinkle each layer with half of the slivered almonds and half of the sugar-cinnamon.
Bake at 325Â°F 1 hour, or until meringue is delicately browned.
Cool torte layers in pans on wire racks.
Remove one torte layer from pan and place on serving plate, meringue side up.
Spread with Creamy vanilla Filling.
Remove second layer from pan and place, meringue side up, on top of filling.