Serves: 9
Total Calories: 623
Preheat oven to 325°. Lightly grease 2 (9-inch) cake pans with butter, or line pans with parchment paper. Beat egg whites, cream of tartar, and salt until very stiff. Slowly add sugar, 1 1/2 teaspoons vanilla, and vinegar and continue beating. Divide batter into cake pans. Bake for 60 minutes. Let cool in pans for 5 minutes; remove and cool completely.
To assemble torte, whip cream and remaining 1 teaspoon vanilla. Slice one-third of the strawberries. Place one cooled meringue on a serving plate, trimming, if necessary, to fit. Cover with about 1 1/2 cups whipped cream and sliced strawberries. Invert second meringue, place on top of first and trim. Ice the top and sides with the remaining whipped cream; arrange whole strawberries on top and refrigerate.
Note: To avoid crystallizing, leave meringue in cool oven for 2–3 hours after baking.
Fun Fact: There is a centuries-old custom that if you break a double strawberry in half and share it with someone else, the two of you will fall in love.
This Mother’s Birthday Torte recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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