Strawberry Meringue Torte
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Why I Love This Recipe
Ingredients You'll Need
1 box yellow cake mix
4 eggs, separated
3/4 cup sugar
1 cup pecans, chopped
2 cups whipping cream, sweetened with sugar
1 10 ounce frozen strawberries, partially thawed
OR
Sliced fresh strawberries or raspberries
Pecan halves and strawberries for garnish
Directions
Use 3 greased and floured round cake pans. Oven set at 350°. Prepare cake as directed, substitute yolks for whole eggs. Split between 3 pans. Beat egg whites until stiff (use absolutely clean, dry bowl and beaters) slowly add 3/4 cups sugar and beat until stiff and glossy. Top unbaked cake with meringue and top with chopped nuts. Bake for about 25 minutes. Remove from cake pans after they have cooled about 10 minutes. Cool completely. Meanwhile, whip the cream with small amount of sugar until stiff. To assemble the torte, place one layer, meringue side up, on cake plate. Spread with half the cream and half of the strawberries. Add another layer and top with remaining cream and strawberries. Top with third layer and garnish with puffs of cream, strawberries and pecan halves. Refrigerate when done.
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