Bisque Cake

This recipe was given to me by Jane Kester from West Valley, New York on September 18, 2004.  This is a most elegant and unusual cake to serve to your family and friends.  If it was in a baking contest, I'd give it a blue ribbon.  I made this cake for the Howard Cook family when they came to dinner on October 3, 2004.  I spread instant French Vanilla Pudding and Pie Filling between the layers and topped it off with real sweetened whipped cream.  You may want to leave the top uncovered as it will show off the unusual hills and valleys created by the meringue as it bakes.  This recipe is excellent and can be filled in various ways.  Make it today and you won't be sorry.  It is delicate.

Cake:
1/2 cup white granulated sugar
4 egg yolks (reserve egg whites for later use)
1/2 cup butter, room temperature
6 tablespoons milk
1 cup white flour, sifted
1 heaping teaspoon baking powder
1 teaspoon vanilla

Meringue Filling:
4 egg whites, reserved from above
1 cup white granulated sugar
1/2 cup chopped walnuts (I used pecans and it was excellent)

Filling:
whipped cream, or whipped cream and fresh strawberries
custard cream (I used instant French Vanilla Pudding and Pie Mix with real sweetened whipped cream on top.

In a medium-size bowl, cream together the sugar, egg yolks, and butter.  Add milk, flour, baking powder, and vanilla.  Spread cake batter in two well-greased 9-inch round cake tins.  Batter will not be too thick.  Clean mixer beaters before preparing next layer of meringue.  In a medium-size bowl, place the egg whites and sugar.  Beat until very stiff.  Spread this meringue on top of the unbaked cake batter, spreading evenly.  Sprinkle nuts on top of meringue, equally.  Bake in a 350 degree oven for 20 minutes.  Leave in cake pans until cool.  Fill with filling of your choice above and refrigerate.