For this elegant raspberry meringue torte, you will need:

3/4 C butter, room temperature
2 1/4 C of sugar, divided
6 eggs, separated
1 1/2 t vanilla extract, divided
1 1/2 C of flour
1 1/2 t baking powder
6 T of milk
1/2 C + 3 T of walnuts, finely chopped and divided
2 C of heavy whipping cream
1/4 C confectioners’ sugar
2 C fresh raspberries

Place the butter into a mixing bowl.
Add 3/4 C of sugar and using an electric mixer cream together until light and fluffy.
Place the egg yolks in a small bowl and beat 4 minutes or until lemon colored.
Beat 1 t of the vanilla extract into the egg yolks then blend into the butter mixture.
Toss together the flour and baking powder until combined.
Beat the flour mixture and milk alternating between them into the butter mixture.
Line three 9 Inch round cake pans with parchment paper.
Pour the batter into the prepared pans and spread out evenly.
Allow the oven to heat to 325 degrees while preparing the meringue.
Beat the egg whites on medium speed until frothy.
Beat in 1 1/2 C of sugar, 1 T at a time, until still peaks form.
Beat in 1/2 t of vanilla until well combined.
Fold in 1/2 C of walnuts.
Spread the meringue over the 3 pans of cake batter.
Sprinkle each cake with the remaining walnuts.
Bake 32 minutes or until the meringue has browned just slightly.
Cool 10 minutes then remove and cool on wire racks until completely cooled.
Place the cream into a mixing bowl and beat until thickened.
Add the confectioners’ sugar and continue beating until stiff peaks form.
Position one of the cakes in the center of a serving platter.
Spread 1/3 of the cream mixture over the cake.
Top the cream mixture with 1/3 of the raspberries.
Layer on the next cake and repeat the steps.
Place the last cake on top and use the remaining cream mixture and raspberries.

Makes 16 servings