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.
With spatulas, carefully remove layers from pans.
Fill layers, meringue side up, with pudding.
Chill torte at least 1 hour.