1/2 c. butter
1/2 c. sugar
4 egg yolks, beaten (reserve whites for meringue)
1/2 c. plus 2 tbsp. cake flour
4 tbsp. milk
1 tsp. baking powder
1/4 tsp. salt

MERINGUE:

4 egg whites
3/4 c. sugar
1 tsp. vanilla
1/2 c. chopped walnuts
Raspberries (or strawberries) fresh or frozen
Whipped cream

Cream butter and sugar together. Add yolks well beaten and mix thoroughly. Add 1/2 cup cake flour alternately with milk. Sift remaining 2 tablespoons cake flour with the baking powder and salt and add last, mixing well. Put into 2 (8 inch) slightly greased cake pans. Beat egg whites to a froth. Add a light sifting of sugar; continue adding sugar while beating until all has been added.

Add vanilla. Spread meringue on top of unbaked cake. Sprinkle nutmeats on top of meringue. Bake 20 to 25 minutes at 325 degrees. Remove from pans, let cool. Lay one cake on serving dish meringue side down, spread with raspberries and whipped cream. Top with second cake - meringue side up.