Almond Cream Blitz Torte

** Have all ingredients at room temperature

* ½ c white sugar
* ½ c shortening
* 4 eggs separated
* ½ tsp almond extract
* 1 c presifted flour
* 1 tsp baking powder
* ¼ tsp salt
* 5 tbsp milk

* Grease and lightly flour two 8 inch round pans
* Cream sugar, shortening, egg yolks and extract thoroughly. Measure flour without sifting.
* Add baking powder, salt and mix together.
* Add to creamed mixture alternatively with milk and mix well.

* Spread batter in prepared pans.
* Spread unbaked layers with meringue and sprinkle almonds on top.
* Bake in moderate oven (350 degrees) for 40-45 minutes. Allow to cool for 5 minutes before removing from pan.
* Turn layers meringue side up immediately. Cool.
* Place one layer on a serving plate, meringue side up.
* Spread with cream filling (see below) or whipping cream.
* Place other layer (meringue side up) on the first layer.
* Cut in wedges and serve with sweetened fresh or canned fruit on top with whipping cream.

Meringue

* 4 egg whites beaten until foamy.
* Then add 1/8 tsp cream of tartar and ¾ c sugar.
* Beat until stiff peak form.
* Spread meringue on unbaked layers over this sprinkle ½ c slivered almonds.

Cream filling

* 1/3 c white sugar
* 2 c milk
* ¼ tsp salt.

* Heat these ingredients in a double boiler.
* Add 3 tbsp cornstarch; dissolve in a small amout of milk. Cook until it thickens.
* Remove from heat.
* Add 1 tsp vanilla, 2 tbsp butter.
* Cool slightly before putting on cakes.