Blitz Torte

Submitted by Cathy Carter

Cream together:

½ cup Butter

½ cup Sugar

4 Egg Yolks (set aside whites)

Slowly add:

1 cup Flour

1 tsp. Baking Powder

1 tsp. Vanilla

Divide mixture between 2 round cake pans. It will only give a thin layer in each pan.

In a separate bowl, beat until foamy: 4 Egg Whites

While continuing to beat whites, gradually add:

1 cup of Sugar (Egg whites are done when they can form peaks and retain them.)

Divide the meringue mixture between the two pans and spread over the cake mixture, leaving peaks)

Sprinkle with sliced almonds.

Bake both rounds @ 325 degrees for 35 minutes.

Serve in wedges with whipped cream and fresh sliced peaches.