CAKE:

3/4 c. butter
3/4 c. sugar
6 egg yolks
1 tsp. vanilla
1 1/2 c. sifted cake flour
1 1/2 tsp. double action baking powder
1/2 c. milk

MERINGUE:

6 egg whites
1 1/2 c. sugar
1/2 tsp. vanilla
1/2 c. chopped walnuts

Cake: Cream butter; add sugar and cream until light and fluffy. Beat egg yolks until light, thick, and lemon colored. Beat into creamed mixture. Add vanilla. Sift together flour and baking powder. Add to first mixture alternately with milk. Grease and flour 3 nine inch layer cake pans. Pour batter into pans and spread evenly.

Meringue: Beat egg whites until stiff and dry. Gradually beat in sugar. Add vanilla. Continue beating until creases show from the beater. Spread meringue evenly on top of cake batter in pans. Sprinkle with walnuts. Bake in very slow oven (300 degrees) 45 to 50 minutes. When cold, put layers together, meringue side up, with cream filling.

Makes 8-12 servings.

CREAM FILLING:

2 tbsp. all-purpose flour
3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
2 egg yolks
1 tsp. vanilla

Variation: Instead of the cream filling, the Torte Cake may be served with sweetened whipped cream or sweetened whipped cream and fresh or frozen strawberries or raspberries. One cup whipping cream whipped and sweetened, is sufficient for spreading between the layers and on top. If desired, spoon over top one quart berries, sweetened or one 16 ounce box thawed, frozen berries.