---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Lithuanian Strawberry Torte
 Categories: Pies
      Yield: 1 Cake
 
  1 3/4 c  Sugar
      1 c  Butter
      6    Egg yolks
      2 c  Cake flour; sifted
    1/2 ts Baking powder
      6    Egg whites
      3 c  Whipping cream
      1 ts Vanilla
    1/2 c  Currant jelly
      1 c  Pecans; coarsely chopped
    1/2 c  Strawberry preserves
 
  In large mixing bowl cream together 1-1/4 cups of the sugar and the
  butter until very light and fluffy. Add egg yolks, one at a time,
  beating well after each; continue beating until very fluffy, about
  5 minutes. Sift together flour, baking powder, and 1/2 ts salt;
  stir into creamed mixture. Beat egg whites until soft peaks form;
  gradually add remaining 1/2 cup sugar, beating to stiff peaks. Fold
  into creamed mixture. Pour into three lightly greased and floured
  9 x 1-1/2" round baking pans. Bake at 350°F until 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 tb pecans. Spread 2nd layer with 1/3 cup of
  the strawberry preserves, then with 1 cup of the whipped cream;
  sprinkle with 2 tb pecans. Gently place atop first layer. Carefully
  top with 3rd 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.

  Recipe by Better Homes & Gardens Heritage Cookbook
 
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