CAKE BASE:

1/2 c. butter
3/4 c. sifted powdered sugar
4 egg yolks
1 c. flour, sifted
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. milk

Mix sugar and butter thoroughly. Beat in egg yolks. Sift dry ingredients and stir in well. Stir in milk. Spread into 2 greased and floured 8 or 9 inch square pans.

MERINGUE:

4 egg whites
1/2 c. sugar
1/2 c. powdered sugar
Slivered almonds

Mix sugars. Beat egg whites until frothy and gradually add sugar. Beat until stiff and glossy. Spread 1/2 of meringue over cake batter in each pan. Sprinkle each with slivered almonds. Bake until cake tests done and meringue is set. Cool. Remove from pans. Prepare custard filling.

CUSTARD FILLING:

1/2 c. sugar
1/2 tsp. salt
1/3 c. flour
2 c. milk
4 egg yolks, beaten or 2 whole eggs, beaten
2 tsp. vanilla

Mix sugar, salt and flour. Add milk and cook over medium heat, stirring until it boils. Boil 1 minute. Remove from heat and stir a little more than half of the hot mixture into the eggs. Blend all of this into the remaining hot mixture. Bring just to boiling point, stirring constantly. Cool. Blend in vanilla.

To assemble torte, place one layer of cake and meringue on serving plate (with meringue side up). Spread with the custard filling. Place second cake layer on filling. Top with whipped cream. Sprinkle with chopped or slivered nuts and a cherry if desired.