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Meringue Chantilly Torte




Source of Recipe


Internet


List of Ingredients




1 c. sifted cake flour
1 tsp. baking powder
¼ tsp. salt
½ c. butter or margarine
½ c. sugar (for cake)
5 eggs, separated
3 tbsp. milk
¼ tsp. almond extract
¾ c. sugar (for meringue)
¾ c. toasted slivered almonds
2 tbsp. confectioners' sugar
1 tsp. vanilla

Grease the bottoms of 2 8" layer cake pans; dust with flour.
Sift flour, baking powder, and salt onto piece of waxed paper.
Cream butter or margarine until soft in medium-size bowl; add ½ c. sugar gradually, creaming after each addition until light and fluffy; add egg yolks, one at a time, beating well after each addition.
Add vanilla and milk; blend in dry ingredients; spread batter in prepared pans
Beat egg whites with almond extract until foamy in large bowl; add ¾ c. sugar, 1 tbsp. at a time, beating well after each addition, until meringue stands in stiff peaks; spread 1/3 evenly over batter in one pan, 2/3 over batter in second can, swirling to a peak; sprinkle both with almonds.
Bake at 350 for 30 min., or until meringue is delicately browned and cake is done.
Cool layers in pans on wire racks 5 min.; loosen around edges with knife; turn out onto palm of one hand; place on wire racks, meringue sides up; cool completely.
Beat cream until stiff in medium-size bowl; fold in confectioners’ sugar; place cake layer with thinner meringue topping on serving plate; spoon on whipped cream; cover with second layer, meringue side up; cut into 8 wedges. It’s rich!


Recipe