Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Butter 1/4 c Milk
1/2 c (1 stick) butter, 2 tb Vanilla extract
-room temperature 1/4 c Chopped walnuts
1 1/2 c Sugar 2 c Chilled whipping cream,
4 lg Eggs, separated, -whipped
-room temperature 1 c Sliced strawberries
1/2 c All purpose flour 1 c Whole strawberries
1 tb Baking powder

Preheat oven to 375F. Butter two 8-inch-diameter cake pans with
2-inch-high sides. Cream 1/2 C butter with 1/2 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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