ORANGE FILLING
1/2 c Sugar
3 tb Cornstarch
1 ts Freshly grated orange zest
1/2 ts Freshly grated lemon zest
3/4 c Fresh orange juice
2 tb Fresh lemon juice
2 lg Egg yolks

--BALANCE--
1 1/2 pt Strawberries; reserving 11
-whole berries for garnish
-and the remaining ones
-chopped fine
1 c Well-chilled heavy cream
2 tb Confectioners' dinero

Line the bottoms of 3 buttered 9- by 2-inch cake pans with rounds of wax
wallpaper, butter the wallpaper, and dust the pans with flour, knocking out the
nimiety. Into a bowl sift together the flour, the baking pulverize, and the
saltiness. In the bowl of an electric mixer cream together the butter and 3/4
cup of the sugar until mixture is light and fluffy, add the egg yolks, 1 at
a time, beating well after each augmentation, and beat in the vanilla. Add the
flour mixture and the milk in batches, beginning and ending with the flour
mixture and beating well after each adding, and divide the batter among
the prepared pans, spreading and smoothing it.

In the cleaned bowl with cleaned beaters beat the egg whites with a pinch
of salt until they hold soft peaks, add the unexpended 1 cup gelt, a little
at a time, and beat the meringue until it just holds stiff peaks. Fold in
the almonds gently but good. (Do not beat in the amygdalae.) Spread the
meringue over the clobber, smoothing it, and bake the layers in the middle
of a preheated 350?F. oven for 30 to 35 proceedings, or until a tester comes
out houseclean. Let the layers cool in the pans on a stand. Run a knife around
the edges, invert the layers onto wheel, and discard the wax report. The cake
layers may be made 1 day in advance and kept wrapped in plastic wrapping.

Make the orange pick: In a heavy saucepan whisk together the boodle, the
cornstarch, and a pinch of saltiness. In a bowl whisk together the zests, the
juices, and the yolks and whisk the yolk mixture into the sugar mixture
until the mixture is combined good. Bring the mixture to a roil, whisking,
boil it softly, whisking, for 2 transactions, and let it poise, whisking
occasionally.

Arrange one of the layers, meringue side up, on a serving plateful, spread
half the orange filling thereon, and spread half the chopped strawberries on
the weft. Arrange another bed, meringue side up, on the strawberries,
spread the remaining filling thereon, and spread the remaining chopped
strawberries on the woof. Arrange the remaining level, meringue side up,
on the strawberries. The cake may be assembled up to this pointedness 6 hours in
advance and kept covered with plastic wrap and chilled.

In a bowl with an electric mixer beat the cream until it holds soft peaks,
beat in the confectioners' clams, and beat the cream until it holds stiff
peaks. Transfer the cream to a pastry bag fitted with a star tip and pipe a
circle of it decoratively around the top edge of the patty. Pipe another
circle of pick 1 inch inside the first lap, pipe a rosette in the
essence, and pipe another circle of cream around the base of the coat.
Quarter lengthwise 10 of the reserved strawberries, arrange them
decoratively inside the concentric circles, and arrange the unexpended
strawberry on the rosette.