Torte Elysee
Ingredients
Instructions
- Beat egg yolks, sugar and salt until thick and lemon colored. Fold in sifted flour and baking powder alternately with the 6 stiffly beaten egg whites, lemon juice and vanilla.
- Pour into two (2) buttered and floured layer cake pans.
- Spread over layers a meringue made by beating 4 egg whites until stiff and folding in 4 tablespoons sugar.
- Sprinkle one layer with shredded blanched almonds, the other with coconut.
- Bake in moderate oven (350°) 30 minutes.
- Spread whipped cream between layers and around sides of cake.
- Sprinkle sides with shredded, blanched almonds, browned in butter.
Nutrition & Diet Analysis (per serving)
393
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).