Raspberry Torte

• 1 (18 1/2 oz.) box yellow cake mix
• 4 egg yolks
• 6 egg whites (room temperature)
• 1/8 tsp. salt
• 1 c. sugar
• 2 tsp. cinnamon
• 7 tsp. sugar
• 3 (10 oz.) pkg. frozen sweetened raspberries
• 3 Tbsp. cornstarch
• 5 Tbsp. Grand Marnier liqueur
• 2 c. heavy cream
• 4 Tbsp. sugar

1. Preheat oven to 350u0b0.
2. Generously grease and flour three 8-inch cake pans.
3. Prepare cake mix, substituting 4 egg yolks for specified whole eggs.
4. Spread batter into pans.
5. Beat egg whites with salt until foamy.
6. Gradually beat in sugar.
7. Spread meringue mixture evenly over batter in cake pans.
8. Mix cinnamon with 7 teaspoons of sugar.
9. Sprinkle over meringue.
10. Bake 40 to 45 minutes.
11. Cool in pan for 15 minutes.
12. Remove and cool on rack, meringue side up.

yellow cake, egg yolks, egg whites, salt, sugar, cinnamon, sugar, raspberries, cornstarch, grand marnier, heavy cream, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576591 (may not work)