Lithuanian Strawberry Torte
Lithuanian Strawberry Torte
Ingredients
Cake
- 1 cup butter softened
- 1 cup sugar
- 6 egg yolks
- 2 cups cake flour sifted
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 egg whites
- 3/4 cup sugar
Filling and Frosting
- 3 cups cream
- 1 Tbsp sugar
- 1 Tbsp vanilla
- 1/2 cup currant jelly
- 1 cup pecans coarsely chopped
- 1 12 oz jar strawberry preserves
Instructions
Cake
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Add the egg yolks one at a time and beat well. Beat the mixture about 5 minutes until fluffy.
- Sift together the flour, baking powder and salt; stir into the creamed mixture.
- Beat the egg whites to soft peaks, add the 3/4 cup sugar and beat to stiff peaks. Fold into the batter.
- Bake for 25-30 minutes at 350°F. Cool.
To assemble
- Whip the cream with 1 Tbsp sugar and the vanilla.
- Place one layer on a plate. Spread with the currant jelly and 1 cup of the whipped cream. Sprinkle with 2 Tbsp pecans.
- Place the second layer on the cake. Spread with 2/3 cup of the strawberry preserves and 1 cup whipped cream. Sprinkle with 2 Tbsp pecans.
- Add the third cake layer. Frost the sides with 1 1/2 cups whipped cream and coat with the remaining pecans.
- Frost the top of the cake with whipped cream. Swirl the remaining 1/3 of the strawberry preserves into the whipped cream on top of the cake.
Notes
Preparation: 1 – 1 1/2 hours. Baking: 25-30 minutes.
Prepare cake ahead; frost before serving.
Yield: 10-12 servings.
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