Swedish Crown Cake

Subject: Swedish Crown Cake Sun Nov 09, 2008 10:10 pm

Swedish Crown Cake

1 pkg (1lb 3-1/2oz) Yellow cake mix

2 eggs

Filling

1/2 cup sugar

3 tbsp cornstarch

1/4 tsp salt

2 cups milk

3 egg yolks, slightly beaten

1 tbsp butter or margarine

2 tsp vanilla extract

Meringue

3 egg whites

6 tbsp sugar

Slivered Almonds

8 to 10 Apricot halves drained

Preheat oven to 350

Lightly grease and flour two 9 by 1-1/2 inch layer cake pans

Make cake as package label directs, using 2 eggs and amount of water specified on package

Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip

Let cakes cool, in pans, 5 minutes

Then turn out onto wire racks

Let cool completely

Meanwhile make Filling

In medium saucepan, combine 1/2 cup sugar, cornstarch and salt, mixing well

Gradually stir in milk

Bring to boiling over medium heat, stirring constantly

Reduce heat, simmer, uncovered, 5minutes, or until thickened

Remove from heat

Stir a little cornstarch mixture into egg yolks, mixing well

Pour back into pan

Cook stirring and over medium heat, just until mixture is thickened

Remove from heat

Stir in butter and vanilla

Turn filling into bowl

Place sheet of waxed paper directly on surface

Refrigerate until well chilled at least 1 hour

Preheat oven to 425

With serrated knife, split each cake layer crosswise into 2 thin layers

On lightly greased cookie sheet, put cake layers together with filling

Make Meringue

In large bowl of electric mixer, at high speed, beat egg whites just until soft peaks form when beater is raised

Spread top and side of cake with meringue

Sprinkle with almonds

Bake 3 to 5 minutes, or until meringue is golden brown

Just before serving

Garnish top of cake with apricot halves

Makes 12 servings