Torte Elysee

Directions

1. 1
   Beat egg yolks, sugar and salt until thick and lemon colored. Fold in sifted flour and baking powder alternately with the 6 stiffly beaten egg whites, lemon juice and vanilla.
2. 2
   Pour into two (2) buttered and floured layer cake pans.
3. 3
   Spread over layers a meringue made by beating 4 egg whites until stiff and folding in 4 tablespoons sugar.
4. 4
   Sprinkle one layer with shredded blanched almonds, the other with coconut.
5. 5
   Bake in moderate oven (350°) 30 minutes.
6. 6
   Spread whipped cream between layers and around sides of cake.
7. 7
   Sprinkle sides with shredded, blanched almonds, browned in butter.