Bliz Torte- German cake

This fast but beautiful dessert is a hit for parties
1 c all purpose flour
1tsp baking powder
1/4 tsp salt
1/3 c milk
2 tsp vanilla extract
1 1/4 c plus 1 tbsp sugar
1/2 c butter
3 large eggs, separated
1/4 c sliced almonds
1/2 c heavy whipping cream
1/2 pint raspberries

1 preheat oven to 350. Grease and flour 2 8" round cake pans. In a medium bowl stir flour , baking powder, and salt. In a measuring cup, mix milk and 1 2/2 tsp vanilla.

2 Mix at 1/2 c sugar, and butter until creamy. Add yolks one at a time on medium speed. On low add flour mixture alternately with milk mixture, beginning and ending with flour. Beat until smooth. Divide evenly between both pans.

3. Now beat the egg whites until soft white peaks form when you lift up the beaters. Sprinkle with 3/4 c sugar, adding 2tbsp at a time, beat well after each addition, until sugar dissolves and whites are stiff and glossy when you lift the beaters.

4. Divide the meringue evenly between the pans. Sprinkle the almonds over the top of the meringue. Bake 20-25 min. Until Meringue is golden brown and tooth pick comes out clean. Cool for 10 min on wire rack.

5. Just before serving whip up the heavy cream with remaining sugar and vanilla.

6. Place meringue side down on plate...then add the whip cream and berries and then place the other cake meringue side up on top.

Now listen to the oohs and ahhs.