LITHUANIAN STRAWBERRY TORTE

Steps:

• In large mixing bowl cream together 1 1/4 cups of the sugar and the butter till very light and fluffy.
• Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes.
• Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture.
• Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks.
• Fold into creamed mixture.
• Pour into 3 lightly greased and floured 9 x 1 1/2-inch round baking pans.
• Bake at 350 till 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 1/3 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.