Strawberry meringue torte - bon appetit

8 servings

Ingredients

Quantity Ingredient
Butter
½ cup (1 stick) butter, room temperature
1½ cup Sugar
4 larges Eggs, separated, room temperature
½ cup All purpose flour
1 tablespoon Baking powder
¼ cup Milk
2 tablespoons Vanilla extract
¼ cup Chopped walnuts
2 cups Chilled whipping cream, whipped
1 cup Sliced strawberries
1 cup Whole strawberries

Directions

Preheat oven to 375F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Cream ½ C butter with ½ C sugar in medium bowl. Blend in yolks. Stir together flour and baking powder; add to batter alternately with milk. Mix in vanilla extract. Pour into prepared cake pans. With clean, dry beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1 C sugar and beat until stiff and shiny. Fold in walnuts. Spread over cake batter. Bake until meringue is puffed and golden, 20 to 25 minutes. Cool completely.

Invert one cake layer onto plate; immediately invert onto platter, meringue side up. Spoon half of whipped cream over cake. Place sliced strawberries over. Top with second cake layer, meringue side up. Top with whipped cream and whole strawberries. Refrigerate until ready to serve. (Torte can be prepared 4 hours ahead.) Bon Appetit/August/89 Scanned & fixed by Di and Gary

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