Lithuanian Strawberry Torte

Directions

In large mixing bowl cream together 1¼ 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 ½ teaspoon salt; stir into creamed mixture.

Beat egg whites until soft peaks form; gradually add remaining ½ cup sugar, beating to stiff peaks.

Fold into creamed mixture.

Pour into 3 lightly greased and floured 9 x 1½-inch round baking pans.

Bake at 350℉ (180℃) 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 tablespoons pecans. Spread second layer with ⅓ 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.