Viennese Torte

cake batter
1/2 cup butter
1/2 cup sugar
4 egg yolks
1/4 cup milk
1 teaspoon almond extract
3/4 cup cake flour
1 teaspoon baking powder
1/8 teaspoon salt

cream butter and sugar. Combine other ingredients. Pour into 2 9inch pans with lined with greased wax paper.

marange batter
4 egg whites
1/8 teaspoon cream of tarter
1 cup sugar

beat eggs and cream of tarter until soft peaks. add sugar gradually, beat until stiff and shinny.

spread marange evenly over uncooked cake batter, making sure it goes to the edge of the pans.
bake at 300 for 30 minutes
sprinkle with coconuts and almond slices
bake additional 20-30 minutes until lightly browned
cool 10 minutes in pan
remove with marange side up

1 cup cold milk
1 small instant vanilla pudding
1 cup heavy whipping cream

mix milk and pudding until set
add cream
spread between two layers and on top
sprinkle with almonds and coconut