Lithuanian Strawberry Torte
|Sugar||1 3⁄4 Cup (28 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Cake flour||2 Cup (32 tbs), sifted|
|Baking powder||1⁄2 Teaspoon|
|Whipping cream||3 Cup (48 tbs)|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Coarsely chopped pecans||1 Cup (16 tbs)|
|Strawberry preserves||1⁄2 Cup (8 tbs)|
In large mixing bowl cream together 1 1/4 cups of the sugar and the butter till very light and fluffy.
Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes.
Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture.
Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks.
Fold into creamed mixture.
Pour into 3 lightly greased and floured 9x1 1/2-inch round baking pans.
Bake at 350° till done, about 20 minutes.
Cool 10 minutes; remove from pans.
Cool on rack.
Whip cream and vanilla just to soft peaks.
Place a cake layer on serving plate.
Spread with currant jelly and then with 1 cup of the whipped cream.
Sprinkle with 2 tablespoons pecans.
Spread second layer with 1/3 cup of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle with 2 tablespoons pecans.
Gently place atop first layer.
Carefully top with third layer.
Frost top and sides with remaining whipped cream; coat sides with remaining pecans.
Using tip of a small spoon, dot top with remaining strawberry preserves.