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1
In large bowl, let egg whites warm to room temperature (one hour).
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2
Lightly grease bottom (not sides of 9-inch tube pan).
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3
Preheat oven to 450F.
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4
To make torte: with mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks form.
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5
Gradually beat in sugar, 1/4 c at a time, beating well after each addition.
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6
Continue beating until stiff peaks form.
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7
Beat in extracts.
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8
Spread eggwhite mixture evenly in prepared pan.
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9
Put pan in oven; turn off heat.
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10
Let stand in oven several hours or overnight.
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11
Do not open oven door.
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12
Run a small spatula around edge of torte;invert onto serving plate.
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13
Refrigerate several hours, or until well chilled.
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14
To make filling: Wash strawberries in cold water.
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15
Drain;hull.
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16
Reserve 5 larger berries for garnish.
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17
Slice remaining berries into medium bowl.
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18
Add sugar;stir gently.
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19
Set aside until ready to use.
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20
Split chilled torte in half crosswise.
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21
Spread bottom half with half of whipped cream;spoon on half the sliced berries.
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22
Top with other half of torte, cut side down.
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23
Spoon on rest of sliced berries and whipped cream.
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24
Garnish with whole berries.
