From Family Circle Magazine ...

STRAWBERRY MERINGUE TORTE

Serves 10 - 350 degree oven

1 1/3 cups 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

Strawberry Filing:

12 cup currant jelly (I substituted strawberry jam)

3 pints strawberries, washed and fulled

1 tbsp water

Sift flour, baking powder and salt onto wax paper.  Beat shortening, 1/2 cup sugar, egg yolks and almond extract until fluffy.

Stir in flour mixture alternately with milk; spread batter into two greased and floured 9" x 1 1/2" pans.

Beat egg whites until foamy.  Gradually beat in sugar until meringue is stiff.  Spread over batter.  Sprinkle with almonds and the sugar.

Bake at 350 degrees for 30 minutes.  Cool on wire racks.

Spread strawberry filling (see below) on one layer, top with second layer. Melt jelly with water and cool. Dip strawberries in jelly and arrange on the cake.

Strawberry Filling: Crush 1 pint of the strawberries and let stand with 1/4 cup sugar for 1 hour. Add 1 tbsp cornstarch.  Cook, stirring until thick. Cool.

REVIEW:  Good enough to hang on to the recipe ...it was easy to make and looks impressive.