1/2 cup sugar
1/2 cup shortening
3 egg yolks
1/3 cup milk
1 cup flour
1/3 teaspoon vanilla
2 teaspoons baking powder

Mix the ingredients as you would for cake, and pour batter into 2 greased square pans.   (Line bottom of pans with wax paper).  There will be just about enough batter to cover the bottoms of the pans.  Before baking, cover with a meringue made as follows:

Five egg whites (use 3 yolks in the above, and the remaining 2 in the filling) and 1 cupful of sugar.  Gradually add sugar to stiffly beaten egg whites.  cover the cake batter with this meringue and sprinkle with a few shopped nuts.  Bake in a slow oven (not more than 300 to 325 degrees F.).

Meanwhile make a cream filling by combining 2 1/2 tablespoons of flour, 1/3 cup of sugar (or a little more), and a dash of salt.  Add the milk to beaten egg yolks and mix with flour-sugar mixture.  Return to a double boiler top and cook until the mixture thickens.  Flavor with vanilla.  Cool.

To put torte together, place 1 layer of the baked cake, meringue side down, on a flat cake plate, cover with the cream filling, then with the other layer of cake, meringue side up.  Serve with sweetened whipped cream which has not been too stiffly beaten.