Almond Meringue Torte: Date Added: 12 Nov 2009 Ingredients:

Layers of meringue-topped cake, cream, and almonds make this memorable treat
Bake at 350°F for 30 minutes. Makes one 8-inch double-layer torte

1 1/4 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine
1 1/4 cups sugar
4 eggs, separated
1 teaspoon vanilla
1/4 cup milk
1/2 cup toasted slivered almonds (from a 5-ounce can)
1 cup cream for whipping
1 tablespoon 10X (confectioners' powdered) sugar
1/2 teaspoon cinnamon

Cooking Instructions:

Butter bottoms of two 8x1 1/2 inch layer-cake pans; dust with flour. Sift cake flour, baking powder, and salt onto wax paper. Cream butter or margarine until soft in a medium-size bowl; beat in 1/2 cup of the sugar gradually until fluffy.

Beat in egg yolks, one at a time, until blended, then vanilla. Stir in flour mixture, alternately with milk, just until blended; spoon into prepared pans. Beat egg whites until foamy-white in a large bowl; beat in remaining 3/4 cup sugar, 1 table-spoon at a time, until meringue stands in firm peaks.

Spread 1/3 over batter in each pan. Press remaining meringue through a pastry bag, or use a teaspoon, to make rosettes around edge and in center of one layer. Sprinkle both layers with almonds. Bake in moderate oven (350°F) 30 minutes, or until meringue is delicately browned.

Cool layers in pans on wire racks 5 minutes; loosen around edges with a knife; turn each out onto palm of hand, then place, meringue side up, on racks cool completely. Beat cream with 10X sugar and cinnamon until stiff in a medium-size bowl. Place plain meringue layer on a serving plate; spread with cream mixture; top with fancy layer. Chill until serving time.

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