1/4 c. shortening
1/2 c. sugar
4 egg yolks
1/2 tsp. vanilla
4 egg whites
1/2 c. sliced blanched almonds
1/4 c. sugar
1 tbsp. water
1 1/4 c. flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. milk
2/3 c. sugar
2 tbsp. sugar
1 tbsp. cornstarch
3 pt. strawberries
1/2 c. currant jelly

Heat oven to 350 degrees. Grease and flour two 9 x 1 1/2 layer cake pans. Beat shortening, 1/2 cup sugar, egg yolks and vanilla at high speed on mixer until lightly and fluffy. Mix flour, baking powder and salt together, add alternately with milk to egg yolk mixture. Spread batter evenly into prepared pans. Beat egg whites until foamy, add 2/3 cup sugar gradually; continue beating until meringue forms stiff, glossy peaks. Spread meringue over batter in pans. Sprinkle almonds and 2 tablespoons sugar evenly over meringue. Bake 30 to 35 minutes or until meringue is delicately browned and cake is done. Remove from oven; cool on wire racks 10 minutes. Carefully remove from pans. Place on wire racks meringue side up. Cool thoroughly. Wash, hull and crush 1 pint strawberries. Mix 1/4 cup sugar let stand 1 hour. Add cornstarch to strawberries, cook over medium heat until thickened and clear. Cool. Spread filling on top of one layer; place second layer on top. Heat currant jelly with water until melted; cool slightly. Wash and hull 2 pints strawberries. Dip in melted jelly to glaze; arrange on top of torte pointed end up. Chill.

I usually mix the cooled filling, the melted currant jelly and water with the strawberries and spread half between layers and pile the other half on the top layer.