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Aunt Susie's Festive Blitz Torte

1 3/4 cups sifted cake flour
3/4 teaspoon salt
2 1/4 teaspoons baking powder
1 cup plus 2 tablespoons granulated sugar
4 egg whites, unbeaten
1 cup granulated sugar
1/2 cup butter, softened at room temperature
2/3 cup milk, minus 1 tablespoon
1 teaspoon vanilla
2 eggs, unbeaten
1/2 cup slivered blanched almonds
Pineapple filling
Whipped cream

Use two round 9-inch cake pans, 1 1/2 inches deep. Butter and line bottoms with wax paper. Preheat oven to 350 degrees.

Measure sifted flour into sifter; add baking powder, salt and first amount of sugar.

Beat egg whites until foamy. Gradually beat in second 1 cup sugar, beating to stiff peaks.

In the large bowl of an electric mixer, stir butter to soften. Sift in dry ingredients. Add milk and vanilla, mix until flour is dampened. Then beat 2 minutes on low speed. Add 2 eggs and beat 1 minute longer.

Pour batter into pans. Spread meringue over batter and sprinkle with almonds. Bake at 350 degrees for 35 to 40 minutes or until meringue is lightly browned and cake pulls away from sides of pan. Cool on racks.

To turn out cake: Loosen sides of cake with metal spatula. Invert pan and place one layer on plate with meringue side down. Spread pineapple filling evenly over top, place second layer on filling, using meringue as top of cake. Spread whipped cream evenly around side of cake.

To serve: Spread pineapple filling between layers and whipped cream on sides.

Pineapple Filling

1/4 cup sugar
1 tablespoon flour
Dash salt
2/3 cup milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 small can crushed pineapple, drained

Combine sugar, flour and salt in a heavy saucepan. Mix milk with egg yolks and add to mixture. Cook over low heat, stirring until thickened. Remove from heat. Add butter and drained fruit, mix. Cool and use for 9-inch two layer cake.

Whipped Cream: Whip 1 cup heavy cream with 1 teaspoon vanilla until stiff.

New Year's Day Menu 2000 with Sendall and Citron

Monday, December 27, 1999

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