||Frozen Strawberry Cream Torte (The Art of Fine Baking)
1 Swiss Meringue recipe
2 1/2 c Heavy cream **
1/2 c Almonds, blanched + sliced
1 c Strawberry,sliced sweetened
** Cream is whipped, unsweetened, gelatin added, flavored with rum. See
Whipped Cream recipe.
Set oven at 250 degrees. Grease and flour 2 large baking sheets. Trace 4
circles in flour, each 6 inches in diameter. Spread thin layer of Swiss
Meringue within each circle. Sprinkle 1 layer with sliced almonds. Bake
meringue layers in a 200 degree oven 30-40 minutes, or as slowly as
possible, until they are completely crisp and dry, but still white.
Combine about 2 1/3 cups of whipped cream with sweetened berries that have
first been well drained, folding carefully together. Working as quickly as
possible to prevent meringue from softening, sandwich layers with whipped
cream mixture. Place the almond-studded layer on top. Place in the
freezer for 2-3 hours, or until cake is frozen.
Spread most of remaining whipped cream around sides. With a star tube,
make a border of rosettes around top of torte with the last of the whipped
cream. Place again in freezer. When sides and border are frozen, the
torte can be wrapped for freezer storage and kept up to 6 weeks. Serve
From _The Art of Fine Baking_, Paula Peck, copyright 1961