INGREDIENTS

INSTRUCTIONS

1998    
Line the bottoms of 3 buttered 9- by 2-inch cake pans with rounds of
wax paper, butter the paper, and dust the pans with flour, knocking
out the excess. Into a bowl sift together the flour, the baking
powder, and the salt. In the bowl of an electric mixer cream together
the butter and 3/4 cup of the sugar until mixture is light and  fluffy,
add the egg yolks, 1 at a time, beating well after each  addition, and
beat in the vanilla. Add the flour mixture and the milk  in batches,
beginning and ending with the flour mixture and beating  well after
each addition, and divide the batter among the prepared  pans,
spreading and smoothing it.  In the cleaned bowl with cleaned beaters
beat the egg whites with a  pinch of salt until they hold soft peaks,
add the remaining 1 cup  sugar, a little at a time, and beat the
meringue until it just holds  stiff peaks. Fold in the almonds gently
but thoroughly. (Do not beat  in the almonds.) Spread the meringue over
the batter, smoothing it,  and bake the layers in the middle of a
preheated 350°F. oven for 30  to 35 minutes, or until a tester comes
out clean. Let the layers cool  in the pans on a rack. Run a knife
around the edges, invert the  layers onto rack, and discard the wax
paper. The cake layers may be  made 1 day in advance and kept wrapped
in plastic wrap.  Make the orange filling: In a heavy saucepan whisk
together the  sugar, the cornstarch, and a pinch of salt. In a bowl
whisk together  the zests, the juices, and the yolks and whisk the yolk
mixture into  the sugar mixture until the mixture is combined well.
Bring the  mixture to a boil, whisking, boil it gently, whisking, for 2
minutes,  and let it cool, whisking occasionally.  Arrange one of the
layers, meringue side up, on a serving plate,  spread half the orange
filling on it, and spread half the chopped  strawberries on the
filling. Arrange another layer, meringue side up,  on the strawberries,
spread the remaining filling on it, and spread  the remaining chopped
strawberries on the filling. Arrange the  remaining layer, meringue
side up, on the strawberries. The cake may  be assembled up to this
point 6 hours in advance and kept covered  with plastic wrap and
chilled.  In a bowl with an electric mixer beat the cream until it
holds soft  peaks, beat in the confectioners' sugar, and beat the cream
until it  holds stiff peaks. Transfer the cream to a pastry bag fitted
with a  star tip and pipe a circle of it decoratively around the top
edge of  the cake. Pipe another circle of cream 1 inch inside the first
circle, pipe a rosette in the center, and pipe another circle of  cream
around the base of the cake. Quarter lengthwise 10 of the  reserved
strawberries, arrange them decoratively inside the  concentric circles,
and arrange the remaining strawberry on the  rosette.  Gourmet June
1991  Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb
24,

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Nutrition (calculated from recipe ingredients)
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Calories: 5416
Calories From Fat: 3059
Total Fat: 348.7g
Cholesterol: 2308.8mg
Sodium: 1939.6mg
Potassium: 1831.1mg
Carbohydrates: 530.5g
Fiber: 10.4g
Sugar: 479.1g
Protein: 70.5g