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Ingredients: Metric Units
1/2 c. soft shortening, like Crisco
1 1/2 c. confectioner's sugar, sifted (divided)
4 eggs, separated
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbsp. milk
1/2 c. granulated sugar
1/2 c. shaved blanched almonds
2 Tbsp. sugar
1 batch instant vanilla pudding
Whipped cream
Directions:
An old-school dessert recipe.

Beat together shortening and 3/4 c. confectioner's sugar. (Confectioner's sugar is also known as powdered sugar, icing sugar, or 10X.)

Separate eggs. Add yolks to creamed shortening and sugar mixture.

Into a medium bowl, sift together flour, baking powder, and salt. Add dry ingredients to creamed shortening mixture. Then add 3 Tbsp. milk.

Grease and flour two round 8-inch cake pans. Pour batter into pans.

Beat egg whites until frothy. Gradually add 1/2 c. granulated sugar and 1/2 c. confectioner's sugar. Spread half of this meringue layer over batter in each pan.

Combine blanched almonds with 2 Tbsp. sugar. Sprinkle evenly over meringue layers.

Bake at 325F for 35 to 40 minutes. (Remember, a meringue behaves itself much better on a dry day. Humidity = meringue's doom!)

While cake layers are baking, make instant pudding according to package directions. Place in refrigerator to firm.

Allow cake to cool thoroughly and completely. Place a layer on a serving plate, meringue side up. Add a layer of pudding, then place the other layer on top.

Serve with whipped cream alongside.
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Contributed on: and modified on Monday May 10th, 2010