Torte Elysee

1. 1

   Beat egg yolks, sugar and salt until thick and lemon colored. Fold in sifted flour and baking powder alternately with the 6 stiffly beaten egg whites, lemon juice and vanilla.

2. 2

   Pour into two (2) buttered and floured layer cake pans.

3. 3

   Spread over layers a meringue made by beating 4 egg whites until stiff and folding in 4 tablespoons sugar.

4. 4

   Sprinkle one layer with shredded blanched almonds, the other with coconut.

5. 5

   Bake in moderate oven (350u00b0) 30 minutes.

6. 6

   Spread whipped cream between layers and around sides of cake.

7. 7

   Sprinkle sides with shredded, blanched almonds, browned in butter.

No additional tips available.