Meringue Torte

• 3/4 cup butter, softened
• 3/4 cup sugar
• 6 egg yolks
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 6 tablespoons 2% milk
• 6 egg whites
• 1-1/2 cups sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup plus 3 tablespoons finely chopped walnuts, divided
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 2 cups fresh raspberries

1. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three parchment paper-lined 9-in. round baking pans; set aside.
2. In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts.
3. Bake at 325u0b0 for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks.
4. In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half of the filling over cake on serving plate; top with half of the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.

butter, sugar, egg yolks, vanilla, flour, baking powder, milk, egg whites, sugar, vanilla, walnuts, heavy whipping cream, confectioners, fresh raspberries

Taken from www.tasteofhome.com/recipes/meringue-torte/ (may not work)