Meringue

WHAT YOU'LL NEED:

1/2 cup cake flour
1/4 tsp baking powder
1/8 tsp iodized fine salt
2 pc eggs, separated
3/4 cup sugar
1/4 cup margarine, softened
1/2 tsp vanilla
3-1/2 tbsp evaporated milk
1/4 cup toasted cashew nuts, chopped
2 cans (130 g each) Del Monte Fruit Express with Peaches, well drained
2 packs (125 ml each) Del Monte Fruit Salad Cream
2 tsp unflavored gelatin, dissolved in 2 tbsp hot water

HERE'S HOW:

1. Pre-heat oven to 300°F. Grease two 9" round pans.

2. Stir first 3 ingredients. Set Aside. Beat egg yolks with half of sugar for 7 minutes or until fluffy. Add margarine and vanilla. Beat for 2 minutes. Beat in flour mixture and milk. Pour evenly onto pans.

3. Beat egg whites until soft peaks are formed. Add remaining sugar gradually. Beat until stiff. Spread on each cake batter. Sprinkle with nuts. Bake for 55 minutes. Remove from pan while still hot. Cool on wire rack.

4. Whip Del Monte Cream with gelatin over bowl of ice until consistency can be spread on cake. Spread some over cake. Top with Del Monte Fruit Express. Repeat layering with remaining cake, cream and fruits.

Makes 12 servings