Instructions:

Blitz Torte

1 (18.25 ounce) box yellow cake mix
4 eggs, separated
Dash of salt
2/3 cup granulated sugar
1 tablespoon granulated sugar
1/4 cup sliced almonds
1 package frozen strawberries
1 cup whipping cream,  whipped with
    2 tablespoons granulated sugar

Bake cake mix as directed, except use 4 egg yolks instead of 2 whole eggs. Spread batter in two well-greased and floured 9-inch round cake pans; set aside.

Beat egg whites with salt until frothy. Gradually beat in the 2/3 cup sugar, beating until sugar is completely dissolved. Spread this meringue over cake batter. Over meringue, sprinkle the 2 tablespoons sugar and sliced almonds. Bake at 350 degrees F for 40 to 45 minutes.

Cool in pans for 15 minutes. Remove from pans and cool on rack with meringue side up.

To serve, cover meringue side of one layer with strawberries which have been partially thawed and drained. Over berries, spread 1 cup whipped cream. Save some of the whipped cream and a few whole berries to decorate top. Cover first layer with second layer, meringue side up. Place a dollop of whipped cream at intervals all around the top of the cake, with one dollop in center. Top each dollop with a strawberry.