Lithuanian Strawberry Torte

• 1 3/4 cups sugar
• 1 cup butter or 1 cup margarine
• 6 egg yolks
• 2 cups sifted cake flour
• 1/2 teaspoon baking powder
• 6 egg whites
• 3 cups whipping cream
• 1 teaspoon vanilla
• 1/2 cup currant jelly
• 1 cup coarsely chopped pecans
• 1/2 cup strawberry preserves

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.

sugar, butter, egg yolks, cake flour, baking powder, egg whites, whipping cream, vanilla, currant jelly, pecans, strawberry preserves

Taken from www.food.com/recipe/lithuanian-strawberry-torte-513852 (may not work)