Desserts:

Cloud Seven Torte

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Ingredients

4 eggs, separated
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 cup shortening
3/4 cup powdered sugar
3 tablespoons milk
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
2 tablespoons granulated sugar
1 cup chilled whipping cream
1 can (8 ounces) crushed pineapple in juice, well drained

Instructions

Heat oven to 325 degrees F. Grease and flour 2 round layer pans, 8- or 9x1-1/2-inches. Beat egg whites until foamy. Beat in granulated sugar and powdered sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Place shortening, powdered sugar, egg yolks and milk into large mixer bowl. Blend 30 seconds on low speed, scraping bowl constantly. Add flour, baking powder and salt; beat 1 minute on medium speed, scraping bowl occasionally. Spread batter in pans. Spread half of the meringue on batter in each pan. Sprinkle each with half of the pecans, then with 1 tablespoon granulated sugar. Bake until meringue is set, 35-40 minutes. Cool in pans. In chilled bowl, beat whipping cream until stiff. Fold in pineapple. With spatulas, carefully remove layers from pans. Place 1 layer meringue side up on serving plate. Spread with whipped cream mixture. Tope with other layer, meringue side up. Refrigerate at least 1 hour. Makes 9-12 servings.

Georgia Van Melkebeke
East Moline