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0 to 12 servings
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup granulated sugar
1 cup sifted cake flour
4 egg yolks
1-1/2 teaspoons baking powder
1/4 cup milk
1/4 teaspoon salt
Meringue Topping
4 egg whites
1 teaspoon vanilla
1/8 teaspoon salt
1/4 cup finely chopped pecans
1 cup granulated sugar
Filling
1 cup heavy cream
1 can Solo or 1 jar Baker Apricot, Raspberry, Strawberry, Pineapple, or Cherry filling
2 tablespoons confectioners sugar
Preheat oven to 350° F. Grease and flour two 9-inch round cake pans and set aside.
Beat butter and granulated sugar in medium-size bowl with electric mixer until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add milk and vanilla and beat until blended.Stir flour, baking powder, and salt until mixed. Add to butter mixture and beat 2 minutes on high speed. Spread batter evenly in prepared pans. Set aside.
To make meringue topping, beat egg whites and salt in medium-size bowl with electric mixer until soft peaks form. Add granulated sugar, 2 tablespoons at a time, beating well after each addition. Add vanilla and beat until stiff and glossy. Spread meringue evenly over layers, making sure meringue touches edge of pans all the way around. Sprinkle pecans over 1 layer.
Bake 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool completely in pans on wire racks. Remove layers from pans carefully, meringue side up.
To make filling, whip cream in medium-size bowl with electric mixer until soft peak form. Add confectioners sugar and whip until firm. Fold into apricot filling.
To assemble, place plain meringue layer, meringue side up, on serving plate. Spread with one-third of apricot cream filling. Place nut-covered meringue layer on top, nut side up. Spread remaining apricot cream around side of torte. Refrigerate until ready to serve.
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