Sift flour, baking powder and salt onto waxed paper. Beat shortening, 1/2 c. of sugar, egg yolks, and almond extract until fluffy.
Stir in flour mixture alternately with milk; spread batter into two greased and flour 9-inch round cake pans.
Beat egg whites untilfoamy; gradually beat in sugar until meringue is stiff. Spread over batter. Sprinkle with almonds and sugar.
Bake at 350 degrees for 30 minutes. Cool on wire racks.
To make filling, crush one pint of strawberries. Let stand with 1/4 c. sugar for 1 hour. Add 1 T. cornstarch. Cook, stirring, until thick. Cool completely.
When cake is cooled, spread strawberry filling on one layer and top with second layer. Melt jelly with water and cool. Dip remaining whole strawberries in jeely and arrange point-up on top of second layer. Refrigerate.
Originally Submitted
12/27/2009
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