TORTE:

1/2 lb. butter
4 tbsp. sugar
1/2 tsp. salt
2 1/4 c. flour
1 tsp. baking powder

CUSTARD:

3 tsp. cornstarch
5 tbsp. sugar
1/8 tsp. salt
1 c. milk
5 egg yolks, slightly beaten
1/2 tsp. vanilla
1 1/2 cans drained cherries

MERINGUE:

5 egg whites
5 tbsp. sugar
1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. chopped nuts

TORTE: Preheat oven to 350 degrees. Cream butter and sugar together. Add dry ingredients. Chill. Press dough on bottom and sides of buttered spring form pan. Bake for 15 minutes until brown and crisp. Cool. Spread half of the custard on torte and a layer of drained cherries and repeat. Cover with meringue and sprinkle with chopped nuts. Bake slowly in 325 degree oven until meringue is brown. Apples, raspberries or pineapple may also be used in place of cherries.

CUSTARD: Mix cornstarch, sugar and salt. Gradually add milk, then slowly add slightly beaten egg yolks. Cook in a double boiler, stirring constantly until smooth and thick. Add vanilla.

MERINGUE: Stiffly beat egg whites while gradually adding sugar. Mix salt and baking powder together, then fold into egg whites.