Strawberry Whipped Cream Meringue Torte

FOR THE BATTER:

1/2 cup butter (1 stick)
1/2 cup confectioner's sugar
4 egg yolks
1 cup cake flour

1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1 1/2 teaspoons vanilla


FOR THE MERINGUE LAYER:

4 egg whites
1/2 teaspoon cream of tarter
1 cup sugar

1 teaspoon cider vinegar
1 teaspoon vanilla

FILLING:

2 cups heavy cream
1 cup yogurt .
2 pints strawberries, washed and sliced if necessary

Grease two 10-inch springform pans and dust them with flour.

To make the cake batter:

Beat butter in an electric mixer until light and fluffy. Gradually add the confectioner's sugar, then the eggs yolks, one at a time, beating constantly. Combine the cake flour, baking powder and salt. Add to butter and egg mixture alternately with the milk. Stir in the vanilla. The batter will be stiff. Divide evenly between the two pans, speading carefully with the back of a spoon.


For the meringue:

combine the egg whites with the cream of tarter ( baking powder will do here) and beat until stiff. Gradually add the sugar and continue to beat until the whites stand up in stiff peaks. Beat in the cider vinegar and vanilla. Then put equal amounts of meringue into the two cake pans, smoothing evenly over the batter.

Bake the layers in a pre-heated 325-degree oven for 30 minutes. Carefully remove from pans and cool, meringue side up.

Make the filling:

Beat the cream until stiff ( you may want to add a tablespoon of sugar). Set aside about 1/2 cup. Gently fold the yogurt into the remaining whipped cream. Spread half of this mixture on top of one of the cake layers. Scatter half of the strawberries on top. Place the second cake layer on top of the first. Cover with the remaining yogurt-cream mixture and strawberries. Top that with the reserved whipped cream. Chill until ready to serve.

[A strawberry rendition of "Rainbow Sweet's Blueberry Torte" found in the L.L. Bean Book of New England Cookery.]