Blitz Torte
Heat oven to 325F
Grease and flour 2 8" layer pans
4 eggs, seperated
1 cup granulated sugar
1/2 cup shortening
3/4 cup confectioners' sugar
3 tbsp. milk
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup sliced almonds
2 tbsp. granulated sugar
1 can Betty Crocker vanilla ready-to-serve pudding (2 cups)
12 servings
Beat egg whites until foamy.
Beat in 1 cup granulated sugar, 1 tbsp. at a time; continue beating until stiff and glossy.
Do not underbeat.
Set meringue aside.
Measure shortening, 3/4 cup confectioners' sugar, the egg yolks and milk into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Add flour, baking powder and salt; beat 1 minute on medium speed, scraping bowl occasionally.
Spread in pans.
Spread half the meringue on batter in each pan; sprinkle each with half the almonds, then with 1 tbsp. granulated sugar.
Bake 35 to 40 minutes or until meringue is set.
Cool.
With spatulas, carefully remove layers from pans.
Fill layers, meringue side up, with pudding.
Chill torte at least 1 hour.