1/2 c. shortening (butter)
1/2 c. sugar
1/8 tsp. salt
4 egg yolks, beaten light
1 tsp. vanilla
3 tbsp. milk
1 c. sifted cake flour
1 tsp. baking powder
4 egg whites
3/4 c. sugar
1/2 c. almonds, sliced
1 tbsp. sugar
1/2 tsp. cinnamon

Cream shortening, beat in salt, sugar, egg yolks, milk, vanilla and flour (sifted with baking powder). Spread mixture in 2 round greased 9" cake pans. Beat whites until very light, adding 3/4 cup sugar gradually. Spread on unbaked mixture in both pans. Sprinkle tops with 1 tablespoon sugar, almonds and cinnamon. Bake at 350 degrees for about 30 minutes. Let cool and put together with cream filling.

STRAWBERRY BLITZ TORTE:

1/3 c. sugar
1/4 tsp. salt
3 tbsp. cornstarch
2 egg yolks
2 c. scalded milk
2 tbsp. butter
1 tsp. vanilla
1 pt. strawberries
1/2 pt. whipping cream
1 tbsp. confectionery sugar
1/2 tsp. vanilla

Combine and beat thoroughly sugar, cornstarch, salt and egg yolks. Add butter and a little milk to make a smooth paste and add to remaining hot milk. Cook over boiling water, stirring continually until thick. When cool, add vanilla and spread between layers. Set aside until serving time. Slice strawberries and sweeten if desired. Set aside in refrigerator. Just before serving, add sugar and vanilla to cream and whip. Drain any liquid from berries and place on top of cake. Spread cream over all. (Raspberries or blueberries may be substituted.)