Ingredients

How to make it

  • Beat eggs whites until foamy. Gradually add 1 Cup sugar beating until stiff. Set Meringue aside.
  • Cream shortening lightly.
  • Sift in remaining 1 Cup, 2 Tbl sugar, the flour, salt and baking powder.
  • Add milk and vanilla; mix until flour is dampened.
  • Beat for 2 minutes at low speed.
  • Add eggs and beat 1 minute longer.
  • Pour into pans, spread meringue on batter and sprinkle with nuts.
  • Bake about 35 minutes or until toothpick inserted in center comes out clean
  • Cool 5 minutes, run sharp knife around edges
  • Turn out on rack and remove wax paper
  • Quickly invert onto another rack
  • The meringue will crack, just try not to pick off pieces off and eat them!
  • Cool completely, spread filling in between layers (Good idea to secure layers with something like a broken off wooden skewer before spreading filling)
  • Frost sides with whipped cream ( stabilized whipped cream is better)
  • Stabilized Whipped Cream
  • 1 C heavy cream
  • 1 tsp Knox gelatin
  • 1Tbl cold water
  • 2 Tbl confectioner’s sugar
  • ½ tsp vanilla or any other flavor
  • Soften gelatin in cold water, let sit 5 minutes
  • Heat gently until gelatin is dissolved
  • Add to cream blending only to combine, not whip.
  • Chill in refrigerator at least one hour. Whip cream and add confectioners’ sugar and vanilla, whip until cream holds its shape.
  • The cream will stiffen further upon refrigeration.
  • Use for cream puffs or cakes.
  • Refrigerate
  • Remember skewers when serving

People Who Like This Dish 2
Reviews & Comments 2

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  • pat2me 17 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    This is a winner of course...The only problem as you mentioned is in slicing the cake...What about chocolate ganache between layers?? Thanks for sharing Pat.
    Was this review helpful? Yes Flag

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