Strawberry meringue torte - bon appetit
8 servings
| 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 |
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