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Lithuanian Strawberry Torte

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Recipe

 

Yield

servings

Prep

30 min

Cook

20 min

Ready

50 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ¾ cups sugar
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1 cup butter
or margarine
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6 each egg yolks
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2 cups cake flour
sifted
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½ teaspoon baking powder
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6 each egg whites
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3 cups heavy whipping cream
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1 teaspoon vanilla extract
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½ cup currant jelly
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1 cup pecans
coarsely chopped
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½ cup strawberry preserves
*

Ingredients

Amount Measure Ingredient Features
414 ml sugar
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237 ml butter
or margarine
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6 each egg yolks
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473 ml cake flour
sifted
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2.5 ml baking powder
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6 each egg whites
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7.1E+2 ml heavy whipping cream
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5 ml vanilla extract
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118 ml currant jelly
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237 ml pecans
coarsely chopped
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118 ml strawberry preserves
*

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 420g (14.8 oz)
Amount per Serving
Calories 180066% from fat
 % Daily Value *
Total Fat 132g 204%
Saturated Fat 72g 360%
Trans Fat 0g
Cholesterol 367mg 122%
Sodium 396mg 17%
Total Carbohydrate 50g 50%
Dietary Fiber 4g 15%
Sugars g
Protein 25g
Vitamin A 81% Vitamin C 2%
Calcium 17% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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