Title: Frozen strawberry cream torte (the art of fine baking)
 Categories: Cakes
      Yield: 6 servings
 
      1    Swiss Meringue recipe
  2 1/2 c  Heavy cream **
    1/2 c  Almonds, blanched & sliced
      1 c  Strawberry,sliced sweetened
 
  ** Cream is whipped, unsweetened, gelatin added, flavored with rum.
  See Whipped Cream recipe.
  
  Set oven at 250 degrees.  Grease and flour 2 large baking sheets.
  Trace 4 circles in flour, each 6 inches in diameter.  Spread thin
  layer of Swiss Meringue within each circle.  Sprinkle 1 layer with
  sliced almonds.  Bake meringue layers in a 200 degree oven 30-40
  minutes, or as slowly as possible, until they are completely crisp
  and dry, but still white.
  
  Combine about 2 1/3 cups of whipped cream with sweetened berries that
  have first been well drained, folding carefully together.  Working as
  quickly as possible to prevent meringue from softening, sandwich
  layers with whipped cream mixture.  Place the almond-studded layer on
  top.  Place in the freezer for 2-3 hours, or until cake is frozen.
  
  Spread most of remaining whipped cream around sides.  With a star
  tube, make a border of rosettes around top of torte with the last of
  the whipped cream.  Place again in freezer.  When sides and border
  are frozen, the torte can be wrapped for freezer storage and kept up
  to 6 weeks.  Serve frozen.
  
  From _The Art of Fine Baking_, Paula Peck,