Strawberry Meringue Torte |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is an old Family Circle magazine recipe. It is very impressive and pretty to serve. This would be great for a Christmas dessert buffet. The prep time includes the one hour to let strawberries mix with the sugar. Ingredients:
1 1/3 cups sifter cake flour |
1 1/4 tsp baking powder |
1/4 tsp salt |
1/2 cup vegetable shortening |
1 1/4 cups sugar |
4 eggs, separated |
1 tsp almond extract |
1/3 cup milk |
1/2 cup sliced blanched almonds |
2 tbsp sugar 1/2 cup currant jelly |
3 pints strawberries, washed and hulled |
1 tbsp water |
Directions:
1. Strawberry filling:
2. Crush 1 pint of the strawberries; let stand with 1/4 cup fo sugar for 1 hour.
3. Add 1 Tbsp cornstarch. Cook, stirring, until thick. Cool.
4. Sift flour, baking powder and salt onto wax paper.
5. Beat shortening, 1/2 cup of the sugar, egg yolks and almond extract until fluffy.
6. Stir in flour mixture alternately with milk; spread batter into two greased and floured 9-inch pie plates.
7. Beat egg whites until foamy. Gradually beat in sugar until meringue is stiff; spread over batter.
8. Sprinkle with almonds and the 2 Tbsp of sugar.
9. Bake at 350 degrees for 30 minutes. Cool on wire racks.
10. Spread strawberry filling over one layer; top with second layer.
11. Melt jelly with water; cool.
12. Dip strawberries in jelly; arrange on torte. Refrigerate.
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