Lithuanian Strawberry Torte

From BH&G Heritage Cookbook.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 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

Directions

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.