By Judyrae Kruse Herald Columnist
Strawberries, raspberries, blue or blackberries, you can take you pick when you make this razzle-dazzle, meringue-style torte shared by Trudy Tobiason of Everett.
1/2cup butter, softened
3eggs, separated (reserve egg whites in a medium mixing bowl)
1cup sifted flour
11/4teaspoons baking powder
2cups berries (strawberries, raspberries, blueberries or blackberries)
1cup whipping cream, whipped and sweetened
For the batter, cream butter and 1/2 cup sugar in mixing bowl. Add egg yolks and vanilla. Sift together the flour, baking powder and salt; add to butter mixture alternately with the milk and set aside.
For the meringue, beat egg whites until soft peaks appear and then, beating constantly, add the remaining 3/4 cup sugar gradually, continuing to beat until the meringue is stiff and glossy.
Prepare the cake pans (no size is listed, so either 8-inch or 9-inch layer cake pans): Spray inside of pans with nonstick cooking spray, line with waxed paper, then spray with nonstick spray again.
Spread the batter in the prepared tins, cover with the berries, then spread the meringue over all.
Bake in a preheated 350-degree oven for 25 to 40 minutes (fresh berries take less time than very cold, defrosted berries).
Test for doneness by lifting a tiny square of meringue with a sharp knife and checking the cake part visually, then replace the tiny square of meringue.
When done, remove from oven and let sit for 10 minutes before removing from the pans. Turn out the first layer onto a plate and then immediately turn it over onto the serving plate.
Turn out the second layer upside down on the first layer, so that the meringues are on top of each other.
When time to serve, spread the whipped cream over the top of the torte.
This will cut into 8 to 10 pie-shaped wedges.
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