Lithuanian Strawberry Torte

Metric

1 3/4 cups sugar1 cup butter or 1 cup margarine 6 egg yolks2 cups sifted cake flour1/2 teaspoon baking powder 6 egg whites3 cups whipping cream1 teaspoon vanilla 1/2 cup currant jelly1 cup coarsely chopped pecans 1/2 cup strawberry preservesDirections:1 In large mixing bowl cream together 1 1/4 cups of the sugar and the butter till very light and fluffy.2 Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes.3 Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture.4 Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks.5 Fold into creamed mixture.6 Pour into 3 lightly greased and floured 9 x 1 1/2-inch round baking pans.7 Bake at 350 till done, about 20 minutes.8 Cool 10 minutes; remove from pans.9 Cool on rack.10 Whip cream and vanilla just to soft peaks.11 Place a cake layer on serving plate.12 Spread with currant jelly and then with 1 cup of the whipped cream.13 Sprinkle with 2 tablespoons pecans.14 Spread second layer with 1/3 cup of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle with 2 tablespoons pecans.15 Gently place atop first layer.16 Carefully top with third layer.17 Frost top and sides with remaining whipped cream; coat sides with remaining pecans.18 Using tip of a small spoon, dot top with remaining strawberry preserves..ob_empty

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