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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2
8-inch layer cake pans. Dust with flour, tapping pans over sink to remove
excess flour. FOR CAKE, sift flour, baking powder and salt together onto
waxed paper, set aside. Use mixer to cream shortening and sugar until
fluffy. Add egg yolks one at a time, beating well after each addition. Add
vanilla. Combine well. Add reserved flour mixture alternately with milk,
mixing until smooth. Divide batter between prepared pans. Use back of spoon
to spread batter evenly, this takes a little patience. FOR MERINGUE, beat
egg whites until they are thick and hold their shape but are still soft and
moist. Add sugar by the tablespoon, beating well after each addition.
Divide between pans. Use spatula to spread over batter. Sprinkle with nuts,
dividing evenly. Bake until lightly colored and toothpick inserted into
center comes out clean (it's OK if meringue cracks), about 30 minutes. Let
rest 10 minutes in pans on cooling racks. Use flexible knife to release
cake from sides of pan. Gently invert cakes. Set them meringue-side up to
cool completely. Spread one meringue layer with filling. Top with other
layer, meringue-side up. It's best served the day it is made but it can be
made a day ahead and kept cool (but not refrigerated). If made ahead, keep
covered. Yield: 1 8-inch layer cake. VANILLA CUSTARD FILLING: Combine
sugar, cornstarch and salt in heavy 1-quart saucepan. Stir in egg yolk and
milk. Stir over medium heat. Stir until mixture coats spoon, about 4
minutes. Remove from heat. Stir in vanilla. Let cool completely. If mixture
becomes lumpy, whisk vigorously, before using.
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