** 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, copyright 1961