How to make it

  • Follow directions on cake package using 4 eggs in place of 3 eggs as directed.
  • Spread batter into 3 greased and floured 9" pans.
  • Beat four egg whites with a few grains of salt until frothy.
  • Gradually beat in 2/3 cup sugar and continue beating until egg whites are stiff.
  • Spread meringue over top of batter in each pan.
  • Sprinkle tops of all 3 pans with 2 tablespoons sugar and 1/4 cup of slivered almonds.
  • Bake at 350 for 40 minutes then cool in pans 15 minutes.
  • Remove from pans and cool on rack meringue side up.
  • Heat drained liquid from defrosted berries and stir in gelatin.
  • Allow heated mixture to cool completely then mix in berries.
  • Fold whipped cream into berry mixture.
  • Cover meringue on top of each cake layer and top with whipped cream berry mixture.

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